10 oz. tagliolini (or angel hair pasta)
1 tbsp. butter
10 oz. shelled scallops
6 tbsp. white wine
Salt
6 tbsp. light cream
4 fresh basil leaves, minced
1/2 tsp. chopped fresh chives
Black pepper

Melt butter in a skillet. Add the rinsed and dried scallops. Sprinkle with white wine and a little salt; cover and cook for 5 minutes. Remove scallops with a slotted spoon and keep warm.

Pour cream into skillet; add the minced basil and chopped chives and cook for 2 minutes until slightly reduced.

Slice the scallops thinly, add to the skillet and cook for 1 minute.