Ingredients
3 tablespoons olive oil
3 tablespoons unsalted butter
1 pound sea scallops (quartered)
8 shallots, minced
8 green onions, sliced
2 large cloves garlic, minced
2 teaspoons dry basil
1 teaspoon dry tarragon
1-1/2 teaspoons dry thyme
1-1/2 cups dry white wine
4 cups well-drained tomatoes
1/2 cup whipping cream
2 teaspoons sugar (or to taste)
Salt and pepper
1 pound fresh linguine
1 ripe avocado, sliced for garnish
Preparation
Heat oil and buter in large skillet over medium heat. Add scallops, sauté 2 minutes until barely firm. Transfer scallops, with a slotted spoon to bowl. Increase heat to medium-high. Add shallots, and green onions; sauté until soft. Stir in garlic and herbs. cook 1 more minute. Add wine, cook 2 more minutes. Stir in tomatoes, increase heat to high, boil until sauce thickens, stir in cream and sugar and simmer until sauce is thick and creamy. Add salt and pepper; add scallops. Toss with cooked pasta. Garnish with avocado.
