Pasta with Scallops in Curry Cream Sauce

5 cloves of garlic, minced

½ cup butter

½ cup olive oil

2 tbsp finely chopped parsley

1 bay leaf

1 tsp finely chopped fresh rosemary (or 1 tsp. dry)

½ tsp dried basi (or 1 tsp fresh finely chopped basil)

¼ tsp dried oregano

1 lb bay scallops

4 fl oz dry sherry

1 tsp curry powder

1 pt heavy whipping cream

salt and pepper to taste

1 lb fettucine pasta

Saute the garlic in the butter-oil mixture over low heat and add the herbs. Add the scallops to the butter-herb mixture and saute until opaque. Remove the scallops from the heat and set them aside.

Add the sherry to the butter-oil mixture and let it cook down about 5 minutes. (This is a good time to put the pasta in the boiling water.) Next, add the curry and the whipping cream. Cook an additional 5 minutes, returning the scallops to the pan for the last minute to heat them through. Add salt and pepper to taste.

Drain the pasta thoroughly, pour it into the pan with the scallops and sauce, thoroughly coating the pasta. Serve the pasta with grated cheese and crushed red pepper.

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Pasta with Scallops in Curry Cream Sauce