Basil Pan-Seared Scallops over Pasta

Ingredients and Weight:

• 24 large sea scallops (about 1 pound)
• 1 cup dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound angel hair pasta

Preparation Time:

• 15 minutes

Preparation Time:

• 20 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Season the scallops with salt and pepper.
2. Heat 1 tablespoon of butter in a large skillet over medium heat.
3. Add the scallops and sear for 2-3 minutes per side, or until golden brown.
4. Remove the scallops from the skillet and set aside.
5. Add the white wine and chicken broth to the skillet and bring to a simmer.
6. Reduce the heat and add the cream. Simmer for 5 minutes, or until the sauce has thickened.
7. Stir in the basil, salt, and pepper.
8. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
9. Drain the pasta and add it to the sauce. Stir to combine.
10. Return the scallops to the skillet and cook for an additional 2 minutes, or until just warmed through.
11. Serve immediately.

Nutritional Information:

(per serving)

• Calories: 450
• Fat: 20 grams
• Sodium: 350 mg
• Carbohydrates: 45 grams
• Protein: 30 grams

Dish Characteristics:

• Rich and flavorful
• Creamy and smooth
• Aromatic with fresh basil
• Elegant and sophisticated

User Comments:

• "This dish was absolutely delicious! The scallops were seared to perfection and the sauce was creamy and flavorful. The pasta was perfectly cooked and it all came together perfectly."
• "I've made this recipe several times and it's always a hit. It's easy to make and the results are always impressive."
• "This dish is so elegant and sophisticated, perfect for a special occasion."
• "I love the combination of flavors in this dish. The scallops, basil, and cream are a perfect match."
• "This recipe is a bit more challenging than some of the others I've tried, but it's worth the effort. The scallops are cooked perfectly and the sauce is amazing."

Special Precautions and Tips:

• Make sure the scallops are dry before searing them to prevent splattering.
• Do not overcook the scallops, as they will become tough.
• If you don't have angel hair pasta, you can use any other type of pasta you like.
• You can add other vegetables to the dish, such as asparagus or mushrooms.