Scallops and Pasta
garlic sundried tomatoes in oil olive oil red pepper flakes sea scallops rigatoni or penne pasta fresh basil goat cheese or cream cheese dice garlic and add to half sundried tomato oil,red pepper flakes and regular olive oil...let sit for a while to infuse.... boil pasta heat skillet and add the garlic and oil mixture. Add scallops (be sure to dry them off so they dont splatter) cook about 2 minutes each side or lightly brown....when they are done add sun dried tomatoes. drain pasta, pour into large bowl, add chopped basil and goat cheese..when cheese is mostly melted add scallops, oil and all...mix well. sprinkle top lightly with course sea salt.... use cream cheese if you arent a goat cheese person... |
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This sounds so good, I copied to word and printed out. I love to cook, and like any kind of seafood. 
Have a question  Do you use sea scallops or dry scallops. (no water add)
deana |
| Because I live in Arizona where good fresh seafood is hard to find, I use frozen sea scallops, I thaw them in cold water and pat them dry. |
| Darcy, it was amazing! I'm so glad you posted it, I've already told me mom about it and she loves scallops. |
I don't think I've ever had sea scallops, but it does sound goooood.  |
| two types of scallops..bay, which are smaller and sea, which are larger.. I find that the larger (sea) are more tender and not so chewy and stringy. |
| Wonderful recipe Darcy!
Can't wait to give it a try
You could use shrimp, too !! Thanks for sharing |
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