New York City Chefs Daily Recipe for 6/20/2001 : Recipe for Pasta with Scallops and Marinara Sauce
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Pasta with Scallops and Marinara Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 6/20/2001 : Recipe for Pasta with Scallops and Marinara Sauce
"Pasta with Scallops & Marinara"

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2 tablespoons olive oil
3 tablespoons finely chopped onion
2 large garlic cloves, chopped
12 ounces bay scallops
3/4 cup dry white wine
1 14-ounce can Italian peeled tomatoes, drained and chopped
2 tablespoons chopped fresh basil or 1 teaspoon dried
1 tablespoon chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound angel hair pasta

In a large flameproof casserole, heat olive oil over medium heat.  Add onion and garlic, cook 3 to 4 minutes, or until soft and fragrant.  Add scallops to pan and increase heat to medium high.  Cook, turning once, 2 to 3 minutes, or until a pale golden color.  Remove with a slotted spoon and set aside.  Add wine to pan and bring to a boil over high heat.  Cook until reduced by half, about 2 minutes. Stir in tomatoes, basil, and parsley. Cook, stirring 3 to 5 minutes, or until sauce thickens.  Reduce heat to medium.  Return scallops to pan and cook 1 to 2 minutes, or until just heated through. Season with salt and pepper. Meanwhile, cook angel hair pasta in a large pot of boiling salted water until tender but still firm, 4 to 6 minutes, drain.  Pour pasta and sauce into warmed large bowl and toss together. 
Serves 5 to 6.
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