1. In a large saucepan, heat 2 tablespoons of the olive oil with 7 cloves garlic and shallots over medium heat. 2. DO NOT BURN THE GARLIC -- If you do, Start Again. 3. When the garlic starts to sizzle, pour in the tomatoes and tomato sauce. 4. Season with salt and red pepper. 5. Bring to a boil. 6. Lower the heat, add the white wine and simmer for 30 minutes, stirring occasionally. 7. Add in the Basil at the 15 minute mark! 8. Meanwhile -- have a glass of wine and continune on -- 9. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. 10. Add the scallops, and 1 clove of garlic. Season with Salt & pepper. 11. Cook for about 4 minutes. 2 minutes per side should be good. You want the Scallop to still have a spring to it when you press on it. Try not to over cook the suckers -- It will ruin your meal. A nice pearly white and a spring to it is an Excellently Cook Scallop 12. Add the perfectly cooked Scallops to the tomato mixture, and stir in the parsley. 13. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. 14. You can serve this sauce over pasta, rice or just eat it plain it's just that good. ---------------------------------------------------------------------------
Nutrition
Ingredients
