½ pound sea scallops
½ cup butter
1 cup cream
2 tablespoons onion, minced
1 clove of garlic, minced
½ teaspoon Nielsen-Massey Madagascar Bourbon or Tahitian Pure Vanilla Extract
½ pound angel hair pasta, cooked
Chopped parsley for garnish
1. Melt butter in a 12-inch frying pan. Add scallops and cook until just done, about one minute per side. Remove from pan and keep warm.
2. Add onion and garlic to the pan and sauté 2 minutes. Add cream and vanilla. Cook and stir over medium heat until slightly thickened.
3. Add scallops back to the pan and stir.
4. Serve over pasta. Sprinkle with fresh parsley.