2 tbsp. butter
2 lbs. bay or sea scallops
2 shallots, finely chopped
2 c. white wine
1 c. heavy cream
Salt and freshly ground black pepper, to taste
2 pkg. (8 oz. each) fresh angel hair pasta
1/4 c. chopped fresh parsley

If using sea scallops, halve them. In a large, heavy skillet, heat the butter and saute the scallops over high heat, shaking the pan often and tossing the scallops so they don't stick, for 2 minutes or until they are firm on the outside. Remove them from the pan.

Add the shallots and wine to the pan. Bring the wine to a boil and let it bubble vigorously until the wine reduces by half. Pour the cream into the pan with salt and pepper and simmer for 2 minutes. Add the scallops and any liquid that has accumulated around them. Turn off the heat and set the sauce aside.

Bring a large saucepan of water to a boil, drop in the pasta, and cook for 3 minutes or until it is just done. Dip a glass measuring cup into the pasta cooking liquid, remove 1/2 cup, and set the liquid aside.

Drain the pasta and return it to its saucepan. Add a few tablespoons of the cream sauce and toss well. Add salt and pepper. Cover with a lid.

Add the pasta cooking liquid to the cream sauce and scallops. Bring it just to a boil.

Divide the pasta among 6 dinner plates or pasta bowls. Spoon some sauce and scallops onto each one, sprinkle with parsley, and serve at once.