Total Time
40mins
Prep 30 mins
Cook 10 mins

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 Nutrition

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.
Most Helpful

4 5

I used this recipe because I wanted to use up some frozen Bay Scallops. I used the suggestion from other reviewers to cut down on the butter and oil. We enjoyed this dish and I would not hesitate to use it again! Kudos on the find!!!

4 5

The flavors are great, but I found there was way too much oil and butter. Loved the sun dried tomatoes, they added a really nice flavor. Quick to make.....but definitely reduce the oil and butter! I'd half the amount, and then I could give 5 stars.

5 5

Delicious! Not much I can add to all of the great reviews already here. I might cut the amount of butter next time, though, as suggested by others. The sun-dried tomatoes are a nice touch, and I am going to do this again with shrimp. I used a lemon-oregano fettucini I get at a local farmer's market instead of angel hair pasta.