Savory Summer Scallops and Sun-Dried Tomato Angel Hair
This delightful Summer Scallops and Sun-Dried Tomato Angel Hair is a vibrant and easy-to-make pasta dish that’s perfect for warm evenings. The tender bay scallops and robust sun-dried tomatoes come together in a luscious garlic and white wine sauce, seamlessly coating al dente angel hair pasta. Fresh parsley adds an aromatic touch, while crushed red pepper flakes give it just the right amount of heat. For those who prefer a different protein, small shrimp or lump crab meat can be used as delicious alternatives. Serve this dish for family dinners or special occasions and watch as it brings comfort and joy to your table.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
bay scallops
1 lb (rinsed and patted dry)
garlic cloves
4 (minced)
sun-dried tomatoes
1/2 cup (soaked and chopped)
fresh parsley
1/4 cup (chopped)
salt and pepper
to taste
crushed red pepper flakes
1 teaspoon
dry white wine
3/4 cup
butter
1/2 cup (divided)
olive oil
1/3 cup
angel hair pasta
1 lb
parmesan cheese
1/2 cup (grated)
Instructions
1
1. In a small bowl, cover the sun-dried tomatoes with boiling water and set aside for 30 minutes to soften. If using oil-packed sun-dried tomatoes, increase the amount to 1 cup and skip this step.
2
2. While the tomatoes are steeping, cook the angel hair pasta according to package directions. Drain and toss with a little olive oil to prevent sticking.
3
3. Rinse the bay scallops under cold water and pat them dry with paper towels. Season the scallops with salt and pepper.
4
4. After the sun-dried tomatoes have softened, drain, squeeze out excess water, and roughly chop them.
5
5. In a large skillet, heat 1/4 cup of the butter and the olive oil over medium-high heat until the butter begins to foam.
6
6. Carefully add the scallops to the skillet and cook for 2 minutes until they’re slightly browned around the edges. Gently stir them and cook for another minute until they are opaque. Remove the scallops from the skillet and set them aside.
7
7. In the same skillet, add the minced garlic, crushed red pepper flakes, and chopped sun-dried tomatoes. Cook until the garlic turns a light golden color, approximately 2 minutes.
8
8. Pour in the white wine and add the remaining 1/4 cup of butter. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes until the sauce has slightly reduced.
9
9. Return the scallops and any collected juices to the sauce, then stir in the chopped parsley.
10
10. Toss the sauce with the cooked angel hair pasta until well combined. Serve topped with freshly grated Parmesan cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in Savory Summer Scallops and Sun-Dried Tomato Angel Hair?
The main ingredients include bay scallops, garlic cloves, sun-dried tomatoes, fresh parsley, dry white wine, butter, olive oil, and angel hair pasta.
How many cloves of garlic are required for this recipe?
You will need 4 minced garlic cloves for this dish.
How long should I soak the sun-dried tomatoes?
Dry sun-dried tomatoes should be covered with boiling water and set aside for 30 minutes to soften.
Can I use oil-packed sun-dried tomatoes instead of dry ones?
Yes, you can use 1 cup of oil-packed sun-dried tomatoes and skip the soaking step.
What type of scallops are used in this recipe?
This recipe calls for 1 lb of bay scallops.
How should I prepare the bay scallops before cooking?
Rinse the bay scallops under cold water, pat them dry with paper towels, and season them with salt and pepper.
What kind of pasta is best for this dish?
Angel hair pasta is the recommended choice for this recipe.
How much butter is needed for the sauce?
You will need 1/2 cup of butter in total, divided into two 1/4 cup portions.
Is there a substitute for scallops if I don't have them?
Yes, small shrimp or lump crab meat can be used as delicious alternatives to scallops.
How do I prevent the angel hair pasta from sticking after cooking?
After draining the pasta, toss it with a little olive oil to prevent it from sticking.
How long do I cook the bay scallops in the skillet?
Cook the scallops for 2 minutes until slightly browned, then stir and cook for another minute until opaque.
What temperature should be used to cook the scallops?
The scallops should be cooked in a large skillet over medium-high heat.
When do I add the minced garlic to the pan?
Add the garlic to the skillet after removing the scallops, along with the red pepper flakes and sun-dried tomatoes.
How long should the wine and butter sauce simmer?
The sauce should simmer for approximately 5 minutes until it has slightly reduced.
What type of wine is recommended for the sauce?
A dry white wine is recommended for this recipe.
When should I add the fresh parsley?
The chopped parsley should be stirred into the sauce after returning the scallops and their juices to the skillet.
What is the recommended garnish for this pasta?
The dish is best served topped with freshly grated Parmesan cheese.
Is this recipe considered spicy?
The recipe includes 1 teaspoon of crushed red pepper flakes, which gives it a mild amount of heat.
Can I use lump crab meat instead of scallops?
Yes, lump crab meat is a suggested protein alternative for this dish.
How much olive oil is used in the recipe?
The recipe calls for 1/3 cup of olive oil.
What type of cuisine is this dish?
This dish is categorized under European cuisine.
How many ingredients are required in total?
There are 11 ingredients required for this recipe.
Is this recipe suitable for a quick dinner?
Yes, it is tagged as a quick dinner and an easy recipe.
What should the garlic look like when it is finished cooking?
The garlic should be cooked until it turns a light golden color, which takes about 2 minutes.
Do I need to chop the sun-dried tomatoes?
Yes, after softening or draining, the sun-dried tomatoes should be roughly chopped.
What is the first step in preparing the sauce after the scallops are removed?
Add the minced garlic, red pepper flakes, and sun-dried tomatoes to the same skillet used for the scallops.
How much Parmesan cheese is used?
The recipe uses 1/2 cup of grated Parmesan cheese.
Is this dish intended to be served hot?
Yes, it should be served immediately after tossing the sauce with the cooked pasta.
Can I use shrimp as a protein?
Yes, small shrimp can be used as a protein substitute for the bay scallops.
Why do I need to pat the scallops dry?
Patting the scallops dry with paper towels helps them brown properly in the skillet.