| | INGREDIENTS |
| | Scallops |
| 1 1/2 pounds | Sea scallops , about 30 to a pound, small side muscles removed (see illustration below) |
| | Table salt and ground black pepper |
| 1 1/2 tablespoons | Unsalted butter or olive oil |
| | Pasta and Remaining Ingredients |
| 1 | Medium shallot , minced |
| 1 1/2 ounces | Fresh ginger , peeled, sliced thin, and julienned |
| 1 pound | Angel hair pasta |
| 2/3 cup | Dry white wine |
| 2 tablespoons | White wine vinegar |
| 1 cup | Heavy cream |
| 1/2 teaspoon | Table salt |
| 1/8 teaspoon | Ground black pepper |
| 1/4 cup | Finely chopped chives , or 1/2 cup chopped scallion greens |
| 2 | Plum tomatoes , peeled, seeded, and diced (optional) |
1. Bring water to boil in large pot; heat oven to 200 degrees for keeping scallops warm.
2. Sprinkle scallops on both sides with salt and pepper. Heat large (11-inch) sauté pan over medium-high heat until hot, about 1 minute. Add half the butter; swirl to coat bottom. Continue to heat pan until butter begins to turn golden brown. Add half the scallops, one at a time, flat side down; cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1 1/2 to 2 minutes. Using tongs, turn scallops, one at a time; cook until medium-rare (sides firmed up and all but middle third of scallop opaque), 30 seconds to 1 1/2 minutes longer, depending on size. Repeat cooking process using remaining half of butter and scallops. Transfer scallops to heatproof plate and then to warm oven with door ajar.
3. Return skillet to burner; reduce heat to low. Add shallot and ginger; cook until shallot softens slightly, 1 to 2 minutes. (Add pasta to pot of boiling water.) Increase heat to high; add wine and vinegar and boil, scraping pan bottom with wooden spoon to loosen caramelized bits, until liquid reduces to a glaze, 4 to 5 minutes. Add cream, salt, and pepper; bring to boil. Reduce heat; simmer until cream reduces very slightly, about 1 minute longer. Stir in chives or scallions, and tomatoes if desired. Drain pasta; pour into large bowl. Add sauce; toss to coat.
4. Divide pasta among individual serving plates, arranging a portion of scallops around or on top of each. Serve immediately.
STEP BY STEP: Removing the Muscle From the Scallop
The small, rough-textured, crescent-shaped muscle that attaches the scallop to the shell is often not removed during processing. You can readily remove any muscles that are still attached. If you do not, they will toughen slightly during cooking.
STEP BY STEP: Sautéing Scallops
When sautéing scallops, make sure not to overcrowd the skillet or they will not brown properly. Use tongs to turn the scallops in the sauté pan.