1.5 pounds soup noodles cooked for an accompaniment
2 tablespoons basil leaves fresh chopped for garnish
2 tablespoons parsley leaves fresh chopped
5 cloves garlic finely chopped
2 cups heavy cream
0.3 cup olive oil
0.5 cup pecorino cheese grated
1.5 pounds sea scallops ()
4 cloves shallots chopped
1.5 pounds shrimp with tails left on deveined peeled ()
1 teaspoon thyme leaves chopped
2 cups white wine
Equipment
frying pan
sauce pan
sieve
Directions
Special equipment: A fine strainer
In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter.
Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top.
Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
