Scallops in a White Wine Sauce

   ▪   1/2 stick butter ( 4 tbps )
  ▪    1/2 cup heavy creme
  ▪    1/4 cup white wine ( choose one that pairs with seafood well )
  ▪    1/2 tbsp shallots  
  ▪    1/2 ~ 2 tbsp flour ( you can add more to make thicker )
  ▪    Salt and Pepper 

Sauce pan on medium heat, melt butter in sauce pan. Add cream and mix  well. Simmer, add wine and shallots then reduce heat to low. Next add flour to make it thicker, I use 1 tbsp but depending on your taste you can use more.

Salt and pepper to taste.  

    ▪    1 ~ 2 tbsp salted butter
   ▪    2 tbsp fresh minced garlic
   ▪    Salt and Pepper 

If you wish to serve the scallops on the side you should pat dry them. To get the classic good sear and brown on them this is requried.

If you are going to add the scallops straight into the sauce with the pasta you dont need to pat dry them. The sauce will rub of that brown sear and crust.

Salt and pepper the scallops before cooking them fully. Takes about 4 min each side depending on thickness of scallops. 

Small shaped pasta is best for this. I often use one of the ones below
Penne, Fusilli, Bow Tie, Orecchiette Put 1/2 gallon to 1 gallon of water medium pot of shaped small pasta. Add 3 tbsp of olive oil and 1/2 tbsp of salt. Cover with a lid. Put the pasta noodles in the water and stir every minute or so to avoid sticking  to the bottom. Cook time for pasta is around 4 min to 18 min depending on type of pasta. Fresh pasta cooks way faster than any other type.  

Add pasta to the sauce and mix well. Serve with scallops on the side.

or

Add pasta and scallops in the sauce and mix well.