Elegant Bay Scallops Scampi

Delight your senses with this exquisite dish featuring tender bay scallops sautéed to perfection in a savory scampi sauce, complemented by aromatic herbs, sun-dried tomatoes, and a hint of white wine. Served over a bed of angel hair pasta and topped with grated parmesan cheese, this culinary masterpiece is sure to impress any palate.

Ingredients

For the scampi sauce and scallops
1	lb bay scallops
4	garlic cloves, minced
1⁄2	cup sun-dried tomatoes
1⁄4	cup chopped fresh parsley
	salt and pepper to taste
1	teaspoon crushed red pepper flakes
3⁄4	cup dry white wine
1⁄2	cup butter
1	lb angel hair pasta
1⁄2	cup parmesan cheese

Instructions

• For preparing the ingredients and pasta

  1. Cover sun-dried tomatoes with boiling water in a small bowl. Allow to steep for 30 minutes until softened.
  2. If using oil-packed tomatoes, skip the previous step and increase the amount to one cup.
  3. Cook angel hair pasta according to package directions. Drain and toss with a drizzle of olive oil.
  4. Season bay scallops with salt and pepper after rinsing and patting them dry.

• For cooking the scampi sauce and scallops

  1. Roughly chop the softened sun-dried tomatoes after squeezing out excess water.
  2. Heat 1/4 cup of butter and olive oil in a large skillet over medium-high heat until the butter foams.
  3. Add scallops to the pan and cook for 2 minutes until slightly browned. Stir and cook for another 1 minute or until opaque. Remove scallops from the pan and set aside.
  4. In the same skillet, cook garlic, chili, and sun-dried tomatoes until garlic is lightly browned, around 2 minutes.
  5. Pour in white wine and remaining 1/4 cup butter, bring to a boil, then reduce heat and simmer for 5 minutes.
  6. Return the scallops and any juices to the pan along with fresh herbs. Mix well.
  7. Combine the cooked pasta with the scallop scampi sauce, tossing to coat. Serve topped with grated parmesan cheese.

Aug 06, 2024