Just cooked scallops on pasta with a homemade vodka cream sauce
6 Angel Hair Pasta nests or half a package angel hair pasta
8 scallops, thawed if frozen and dried
4 – 6 tomatoes
11/2 tsp olive oil
3 cloves garlic, pressed
1/2 cup vodka
1/2 cup heavy cream
fresh ground pepper
1 TBS fresh herbs plus some for sprinkling – I used oregano, thyme and marjoram
salt and pepper
Cut the cores out of the tomatoes and cut them into chunks. If you can use more than one kind of tomato.
Heat the olive oil in a heavy bottomed stock pot. Add the garlic and swirl until its scent is released.
Add the chopped tomatoes and bring to a boil. Lower heat to a simmer and let the tomatoes cook until they are quite soft.
Use an immersion blender to make a smooth sauce. If you don’t have an immersion blender carefully transfer the tomatoes to a regular blender and puree then return to the pot.
Add salt and pepper but be light handed as the sauce is going to reduce. You will adjust the seasoning at the end.
Add the vodka and let boil for at least a minute. Add the herbs, reserving some to sprinkle over the finished dish.
Add the heavy cream. Let the sauce simmer while you prepare the rest of the meal.
Set a large pot of salted water on to boil.
Sear the Scallops: Make sure the scallops are dry. Season them on both sides with salt and pepper.
Heat a non stick pan over med-high heat until hot. Sear the scallops until they get a nice brown color and cook for 2 minutes.
Turn them over and cook for two minutes on the other side. You can see the nice color I got on the scallops with my new non stick pan. I used no oil in the pan at all! Set aside and keep warm.
Cook the Pasta/Pasta Nests: follow the directions on your package – the ones I had indicated to bring a large pot of water to a boil then turn the heat off and let the nests sit in the water for 3 minutes, then drain.
Put it all together: The vodka cream sauce will have reduced and thickened by a fair bit while you were preparing the scallops and pasta. Taste the sauce and adjust the seasoning if necessary. Add a healthy amount of fresh ground pepper to taste.
Put some sauce in the bottom of a bowl, add three pasta nests or a cup of pasta and top with four scallops. Drizzle with more of the vodka cream sauce. Sprinkle with the fresh herbs that had been set aside.