Scallops ‘n pasta
Pasta and macaroni
Italian cuisine
4 ounces, weight Dried Pasta Of Your Choice 10 whole Giant Dry-packed Sea Scallops Or Jumbo Shrimp 1 Tablespoon Olive Oil 1 Tablespoon Butter (I omitted the butter and used all olive oil) 1 clove Garlic, Finely Diced 2 Tbsp shallots, finely diced (optional) 1 whole Tomato, Chopped (I used Roma) ½ to 1 cup White Wine (I used Sauvignon Blanc) ½ cup chicken or vegetable stock (double, if not using the white wine 4-6 leaves fresh basil (or 1 sprig Parsley, Finely Minced) Just A Bit Of Freshly Squeezed Lemon Juice Salt And Pepper
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