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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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You could also use small shrimp or lump crab meat for this easy pasta dish. Use more crushed red chili if a you like more heat. Ingredients:
1 lb bay scallop |
4 garlic cloves, minced |
1/2 cup sun-dried tomato |
1/4 cup chopped fresh parsley |
salt and pepper |
1 teaspoon crushed red pepper flakes |
3/4 cup dry white wine |
1/2 cup butter |
1/3 cup olive oil |
1 lb angel hair pasta |
1/2 cup parmesan cheese |
Directions:
1. In a small bowl cover sundried tomatoes with boiling water. Set aside and allow to steep for 30 minutes until tomatoes are softened.
2. Note: If you use oil packed tomatoes omit this step and increase the amount to one cup.
3. In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil.
4. Rinse and pat dry scallops. Season with salt and pepper.
5. When tomatoes are softened, squeeze out water and roughly chop.
6. In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.
7. Add scallops to the pan and cook 2 minutes until slightly brown on the edges. Stir and cook another 1 minute or until opaque. Remove from the hot oil and set aside.
8. Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.
9. Add white wine and last 1/4 cup butter to the garlic mixture and bring to a boil. Turn down the heat and simmer for 5 minutes.
10. Add back to the sauce the scallops and any juices and the fresh herbs.
11. Toss with the pasta and top with parmesan cheese.
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