Angel Hair Pasta with Scallops and Sun-Dried Tomatoes

Recipe analysis includes 3 ounces of Parmesan cheese.

Angel Hair Pasta with Scallops and Sun-Dried Tomatoes

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    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


    Prep: 25 min Total:
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    • 1

      Prepare pasta al dente

    • 2

      Set aside

    • 3

      Sautée garlic in olive oil until light brown

    • 4

      Add scallops and cook for 2 minutes

    • 5

      Add sun-dried tomatoes, lemon juice and wine

    • 6

      Bring to a boil, reduce heat and simmer for 5 minutes

    • 7

      Season with salt and pepper

    • 8

      Stir in 2 tablespoons butter and toss with pasta

    • 9

      Top with cheese.

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