3 tblsp extra virgin olive oil
1 ½ tblsp real butter or Butter Buds
25-30 Bay Scallops or about 8 large sea scallops, quartered
Pasta Sauce ingredients:
½ cup finely minced onions or shallots
2 tblsp red jalapeno peppers, minced (These are sold in many super markets in bottled form – you can use regular fresh jalapeno if you wish – use plastic or latex gloves to mince the peppers, or wash your hands well immediately after handling!)
8 oz RiverHouse Creations Suzette Grand Marnier Sauce
1 cup whipping cream or non fat Half and Half or evaporated skim milk – (you can also use plain yogurt or low fat sour cream for variety)
1⁄2 cup dry white wine (Chardonnay, Sauvignon Blanc, Pinot Gris, etc)
1⁄4 cup red or green bell pepper, minced
3 cloves garlic, finely sliced
16 ounces cooked and drained linguine or angel hair pasta
Minced fresh Italian parsley for final garnish
Directions:
Heat 2 tblsp olive oil over medium heat, add butter to melt then add scallops. Remove from heat with scallops become pale but not cooked through – about 3 minutes.
For the Sauce: Heat 1 tblsp olive oil over medium heat. Add onions, bell pepper, garlic and jalapenos – sauté about 6 minutes. Add the wine and reduce by half. Add the RiverHouse Creations Suzette Grand Marnier Sauce and let simmer for 2 minutes. Add the cream or non-fat cream and scallops with all of their juices. Let sauce reduce for about 10 minutes.
Add pasta and combine with sauce – remove from heat. Garnish with minced fresh Italian parsley and serve.
Makes about 4 servings.
