Bay Scallops Scampi

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 wine
• 1/2 cup butter
• 1/3 cup olive oil
• 1 lb angel hair pasta
• 1/2 cup parmesan cheese

Recipe

• 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 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.