| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
American |
Pastas and, Seafood – e |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 1/2 |
c |
Olive oil |
| 1/2 |
ts |
Crushed red pepper |
| 2 |
|
Cloves garlic; minced |
| 1 |
lb |
Scallops; quartered |
| 1 |
lb |
Tomatoes; peeled and chopped |
| 1/4 |
lb |
Sun-dried tomatoes; oil-packed, coarsely chopped with the oil |
| 1/4 |
c |
Parsley; finely chopped |
| 6 |
oz |
Goat cheese; crumbled |
INSTRUCTIONS
This dish is made very quickly. When all the ingredients are prepared,
bring your pasta water to a boil and add the pasta.
Heat the oil, pepper and garlic over high heat. When the oil is very hot,
add the scallops. Stir-fry quickly, 30-40 seconds. Remove the scallops with
a slotted spoon, letting the oil drain back into the pan.
With the heat still high, add the fresh tomatoes, sun-dried tomatoes with
their oil and parsley. Stir-fry one minute. Turn off the heat and add the
goat cheese, stirring until it dissolves and melts into the sauce.
Return the scallops to the sauce pot and mix thoroughly. Keep sauce warm
while the pasta finishes cooking, making sure that the sauce does not boil.
When pasta is cooked, drain, toss with the sauce and serve.
NOTES : Use a goat cheese such as Montrachet that will melt completely into
the sauce.
Recipe by: Sicilian and American Pasta Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Sharon <jouet@mindspring.com> on Jul 14, 1997
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