Recipe analysis includes 3 ounces of Parmesan cheese.
|1 lb angel hair pasta||Olive oil|
|1 lb scallops||1/2 cup lemon juice|
|Freshly grated Parmesan cheese||1/2 cup (if you do not use wine, water may be substituted) white zinfandel wine|
|1 package sun-dried tomatoes (about 10 tomatoes), crumbled||2 tbsp butter|
|3 finely chopped cloves garlic|
Prepare pasta al dente
Sautée garlic in olive oil until light brown
Add scallops and cook for 2 minutes
Add sun-dried tomatoes, lemon juice and wine
Bring to a boil, reduce heat and simmer for 5 minutes
Season with salt and pepper
Stir in 2 tablespoons butter and toss with pasta
Top with cheese.
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