My family loves seafood and pasta! Add garlic, wine and cream and you can’t go wrong….

Ingredients

1 lb. sea scallops

1 lb. pasta

4 Tbs. olive oil

4 cloves garlic, minced

5 sun dried tomatoes in oil, rough chopped

2 Tbs. fresh parsley, chopped (reserve 1 Tbs. for garnish)

1 cup dry white wine

1 tsp. better than bouillon lobster base

1/2  cup half & half

1 Tbs. cornstarch, heaping

1/4 tsp. fresh ground black pepper

pinch ground sea salt or kosher salt

Instructions

In large deep pan on high heat, add 2Tbs. olive oil and sear scallops until browned on both sides then remove to plate and set aside.

At this time boil a pot of salted water and cook pasta until al dente (reserve a cup of pasta water for sauce).

On medium heat add the other 2Tbs. oil along with garlic and sun dried tomatoes. Sauté  about 4-5 minutes  but do not brown the garlic.

Add wine and lobster base bring to a boil and let boil for 1-2 min.

In a cup add cornstarch to half & half  mixing out any lumps and add to wine and bring to boil until thickened. Add 1 Tbs. parsley, ground pepper and scallops. Turn heat down and simmer for 5 minutes. Check sauce for seasoning add salt if needed.

Add pasta to pan and cook another  3-5 minutes stirring constantly until the sauce begins to coat the  pasta. You can add a little pasta water as needed if to dry.

Remove from heat and sprinkle with 1Tbs. Parsley and serve.