Bay Scallops Scampi - cooking recipe

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

Preparation

In a small bowl cover sundried tomatoes with boiling water. Set aside and allow to steep for 30 minutes until tomatoes are softened.
Note: If you use oil packed tomatoes omit this step and increase the amount to one cup.
In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil.
Rinse and pat dry scallops. Season with salt and pepper.
When tomatoes are softened, squeeze out water and roughly chop.
In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.
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.
Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.
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.
Add back to the sauce the scallops and any juices and the fresh herbs.
Toss with the pasta and top with parmesan cheese.