Ingredients

Instructions

  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.