Scallops With Sun-Dried Tomatoes

• 6 ounces uncooked penne pasta
• 1/4 cup chopped sun-dried tomatoes (not packed in oil)
• 3/4 cup hot water
• 4 cups fresh broccoli florets
• 1/2 cup reduced-sodium chicken broth
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 pound bay scallops
• 1 teaspoon lime juice
• 1 teaspoon minced fresh basil
• 1/4 teaspoon salt
• 1/4 cup shredded Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside.
2. Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside.
3. In a
4. coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque.
5. Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.

penne pasta, tomatoes, water, fresh broccoli florets, chicken broth, garlic, olive oil, bay scallops, lime juice, fresh basil, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/scallops-with-sun-dried-tomatoes/ (may not work)