Pasta with Scallops and Cream

• 0.5 lb. fresh pasta
• 2 Tbsp. butter
• 0.25 cup minced shallots
• 2 cloves minced garlic
• 0.5 lb. fresh scallops
• 0.25 cup dry white wine
• 1 Tbsp. finely chopped fresh basil
• 2 Tbsp. heavy cream
• Salt & pepper to taste

Bring a large pot of water to a boil and salt it generously. Cook the pasta (about 2 minutes for fresh, 10–12 minutes for dried). Remove the pasta to drain in a colander.

Heat the butter in a medium-sized skillet, add the minced onion and garlic, and sauté for 2–3 minutes or so, until tender.

Raise the heat and add the scallops. Sauté for about 2 minutes. Turn the scallops and continue cooking 2 more minutes.

Remove the scallops and set them aside. Add the wine and stir in chopped basil leaves and the cream. Increase the heat slightly to thicken and reduce the sauce. Season with salt and pepper to taste.

Remove the pan from the heat, add the scallops back to the sauce and stir to heat through.

Add the pasta to the pan and stir it all so that the pasta is well-coated with the sauce. Serve it right away in warm bowls.