1 tablespoon butter
1 pound bay or sea scallops
1 shallot, finely chopped
1 cup white wine
1/2 cup heavy cream
salt and freshly ground black pepper to taste
1 8-ounce package fresh angel hair pasta
2 tablespoons chopped fresh parsley
If using sea scallops, halve them. In a large, heavy skillet heat the butter and saute the scallops over high heat, shaking the pan often and tossing the scallops so they don’t stick, for two minutes or until they are firm on the outside. Remove them from the pan. Add the shallots and wine to the pan. Bring the wine to a boil and let it bubble vigorously until the wine reduces by half. Pour the cream into the pan with salt and pepper and simmer for 2 minutes. Add the scallops and any liquid that has accumulated around them. Turn off the heat and set the sauce aside.
Bring a large saucepan of water to a boil, drop in the pasta, and cook for 3 minutes or until it is just done. Dip a glass measuring cup into the pasta cooking liquid, remove 1/4 cup, and set the liquid aside.
Drain the pasta and return it to its saucepan. Add a few tablespoons of the cream sauce and toss well. Add salt and pepper. Cover with a lid.
Add the 1/2 cup of pasta cooking liquid to the cream sauce and scallops. Bring it just to a boil. Divide the pasta among 3 dinner plates or pasta bowls. Spoon some sauce and scallops onto each one, sprinkle with parsley, and serve at once.