Ingredients
-
1
-
4
-
1/2
-
1/4
-
-
1
-
3/4
-
1/2
-
1/3
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Small Bowl Cover Sundried Tomatoes With Boiling Water. Set Aside and Allow to Steep For 30 Minutes Until Tomatoes Are Softened. |
|
2
Done
|
Note: If You Use Oil Packed Tomatoes Omit This Step and Increase the Amount to One Cup. |
|
3
Done
|
in the Meantime, Cook Angel Hair According to Package Directions, Drain, and Toss With a Little Olive Oil. |
|
4
Done
|
Rinse and Pat Dry Scallops. Season With Salt and Pepper. |
|
5
Done
|
When Tomatoes Are Softened, Squeeze Out Water and Roughly Chop. |
|
6
Done
|
in a Large Skillet Heat 1/4 Cup of Butter and the Olive Oil on Medium High Heat Until the Butter Foams. |
|
7
Done
|
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
Done
|
Add to Pan the Garlic, Chili, and Sundried Tomatoes and Cook Until Garlic Is Blonde, About 2 Minutes. |
|
9
Done
|
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
Done
|
Add Back to the Sauce the Scallops and Any Juices and the Fresh Herbs. |
