Strangely this works even better with fake dairy than it ever did with real sour cream or heavy cream. Real dairy haws to be added to the tomato sauce at the last minute or it curdles. Soy based products can easily be stored for next time.
1 to1.5 lbs raw scallops (hungry people note that these will cook down to a fraction of their raw size)
1/2 cup vegan soy cream cheese (I use Galaxy Nutritional Foods brand)
1/4 tsp red pepper flakes
1/4 tsp garlic powder
1 tbsp vodka
1 cup jarred gluten, dairy, and corn free pasta sauce
Rice Pasta (I prefer Tinkyada)
Measuring spoons and cups
Heavy pot for cooking scallops and sauce
Heavy pot for cooking pasta.
Put water for pasta on to boil
When it reaches a boil start the scallops in the next pan.
Put raw scallops and cream cheese in a heavy saucepan and combine over low heat just until the cream cheese softens a bit
Add red pepper flakes and stir to combine
Add garlic powder and incorporate
Add Pasta to boiling water in the other pan.
Add jarred pasta sauce to the scallop cheese mixture and heat until scallops cook stirring occasionally (I find that I can bring the sauce to a boil and then turn off the heat and the scallops cook perfectly in the hot sauce but it will depend on the size of your scallops and if they are frozen, partially thawed or completely thawed.
Serve sauce over cooked pasta with a side salad.