1/1 Photo of Bay Scallops Scampi
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.
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- 1In a small bowl cover sundried tomatoes with boiling water. Set aside and allow to steep for 30 minutes until tomatoes are softened.
- 2Note: If you use oil packed tomatoes omit this step and increase the amount to one cup.
- 3In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil.
- 4Rinse and pat dry scallops. Season with salt and pepper.
- 5When tomatoes are softened, squeeze out water and roughly chop.
- 6In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.
- 7Add 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.
- 8Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.
- 9Add 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.
- 10Add back to the sauce the scallops and any juices and the fresh herbs.
- 11Toss with the pasta and top with parmesan cheese.
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Nutritional Facts for Bay Scallops Scampi
Serving Size: 1 (229 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 975.4
- Calories from Fat 423
- Total Fat 47.1 g
- Saturated Fat 19.7 g
- Cholesterol 99.2 mg
- Sodium 992.9 mg
- Total Carbohydrate 95.0 g
- Dietary Fiber 4.7 g
- Sugars 6.2 g
- Protein 34.8 g