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Unlike the sea scallops, the large meaty ones, the small bay scallops are usually relatively inexpensive. Yet they have good flavor and lend themselves to preparation in any way you wish. My favorite way of preparing them is to use them as a basis for a pasta sauce, thus covering my basic food needs.

So here goes: The amounts I specify is for one or two people. If you are cooking for more, just increase the various amounts.

Pasta con Bay Scallops

1/2 pound bay scallops
1 medium onion chopped
4 or 5 cloves garlic, minced
1 cup tomato sauce (home made or canned Italian style)
3 TBSP XV olive oil
1/4 cup red wine (your choice)
1/4 tsp salt & pepper
2 TBSP herbs (your choice)
1 cup small pasta

If you like a bit of bite in your food add some minced jalape?o or a bit of cayenne to your mix.

The Process:

Put your pasta cooking pot up to a boil. Wash the scallops well and set them aside. In your wok or medium saute pan, start with the olive oil. Put in the onion and garlic and saute until they are soft and ready. Stirring well, add tomato sauce, wine, herbs, salt & pepper. Keep stirring the mix occasionally until bubbling and cooked. Then add the scallops to the mix stirring well again.

Meanwhile, you?ve added the pasta to the boiling water to cook. Here, too, keep stirring. The scallops should take only eight or ten minutes to cook. You can check after six minutes by taking one out of the pot and trying it. When you?ve started the scallops, you should also start the pasta. They should take about the same amount of time to cook. When well cooked, put the pasta in a large bowl. Cover with the scallop mixture and stir it well. Add a good sprinkle of ground romano or parmesan. Sit down, have yourself a bit of vino and……..

Enjoy!!

[tags]recipe, Pasta con Bay Scallops recipe, Pasta con Bay Scallops[/tags]