Cooking Scallops

Cream sauce can be made simply with heavy or whipping cream. Cook pasta, like angel hair, till done. Drain, pour a little oil on and toss to keep it from sticking while you finish the sauce. Sauce. Take a frying pan or skillet, on low heat, put in one teaspoon of butter, two minced cloves garlic. Slowly heat till fragrant. Then pour in 500 ml of whipping cream or heavy cream. Bring slowly to just below the boiling point. Stir to keep it from scorching. The cream will begin to thicken. When it does, grind in some pepper, and add a little parmesan cheese. Pour sauce and scallops over warm pasta in large bowl and toss, grind more pepper. Add a sprinkle of cheese and fresh parsley, chopped. Note: Scallops only require a few minutes of cooking, even for large ones, so add them when the cream begins to bubble around the edges. If you cook them too long, they become bite-sized pieces of rubber.