Seared Scallops with Vanilla Sauce ½ pound sea scallops ½ cup butter 1 cup cream 2 tablespoons onion, minced 1 clove of garlic, minced ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract* ½ pound angel hair pasta, cooked Chopped parsley for garnish Melt butter in a 12-inch frying pan. Add scallops and cook until just done, about one minute per side. Remove from pan and keep warm. Add onion and garlic to the pan and sauté 2 minutes. Add cream and vanilla. Cook and stir over medium heat until slightly thickened. Add scallops back to the pan and stir. Serve over pasta. Sprinkle with fresh parsley. Serves 2. *Mexican or Tahitian Pure Vanilla Extract may be substituted according to individual taste. (Recipe developed for Nielsen-Massey Vanillas)

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