Bay Scallops Scampi

• 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

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.

bay scallop, garlic, tomato, parsley, salt, red pepper, white wine, butter, olive oil, angel hair pasta, parmesan cheese

Taken from www.food.com/recipe/bay-scallops-scampi-245323 (may not work)