Pasta with Scallops & Snow Peas Poached in White Wine

Cook the pasta in boiling water with 1 tbsp salt. It should

be al dente (about 7-8 minutes), drain and place in a large

serving bowl. Cover to keep warm while you do the finishing

touches to the scallops.

In the meantime, in a large skillet, heat the oil over

medium heat and sauté the shallots and garlic until the

shallots soften and the aroma makes you moan…2-3 minutes is all

it takes.

Add the scallops and cook for 2 minutes or so per side. Add

the snow peas, herbs, pepper and the white wine and cover.

Allow the scallops to poach in the white wine for 3-4 minutes

(a little longer if the scallops are large).

Scoop the scallops and snow peas over the pasta. Turn the

heat up to high and return the skillet to the heat. Allow the

sauce to come to a boil and reduce a bit (1-2 minutes) and pour

over the pasta. Toss and serve adding some more fresh herbs and

pepper.