Angel Hair Pasta with Seared Scallops

Name: Angel Hair Pasta with Seared Scallops
Ingredients: 1 1/2 pounds, sea scallops, about 30 to a pound, small side muscles removed (see illustration below); , Salt and ground black pepper; 1 1/2 tablespoons, unsalted butter or olive oil; 1 , medium shallot, minced; 1 1/2 ounces, fresh ginger, peeled, sliced thin, and julienned; 1 pound, angel hair pasta; 2/3 cup, dry white wine; 2 tablespoons, white wine vinegar; 1 cup, heavy cream; 1/2 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1/4 cup, finely chopped chives, or 1/2 cup chopped scallion greens; 2 , plum tomatoes, peeled, seeded, and diced (optional)

Main Courses
Pasta
Fish & Seafood
Weeknight

Appears in Cook's Illustrated March/April 1996

For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed scallops in butter--and don't move them around during cooking.

SERVES 4 to 6

TIME 55 minutes

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