Bay Scallops Scampi

1. 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. 2

   Note: If you use oil packed tomatoes omit this step and increase the amount to one cup.

3. 3

   In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil.

4. 4

   Rinse and pat dry scallops. Season with salt and pepper.

5. 5

   When tomatoes are softened, squeeze out water and roughly chop.

6. 6

   In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.

7. 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. 8

   Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.

9. 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. 10

    Add back to the sauce the scallops and any juices and the fresh herbs.

11. 11

    Toss with the pasta and top with parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.