Recipe: Scallops and Angel Hair Pasta

SCALLOPS AND ANGEL HAIR PASTA

1/2 cup hot water
1/4 cup chopped dried tomatoes
1 small onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 small green pepper, chopped
1 medium red bell pepper, chopped
1 lb bay scallops, drained
1 cup half and half
1/4 tsp salt
1/4 tsp dried crushed red pepper (optional)
8 oz angel hair pasta, cooked
1/2 cup grated parmesan cheese (optional)

Pour 1/2 cup hot water over tomatoes. Let stand 10 minutes of until softened. Drain and set aside.

Saute onion and garlic in hot oil in a large skillet over medium heat until tender.

Add tomatoes and bell peppers to skillet and saute 3 to 4 minutes or until tender.

Reduce heat to low; stir in scallops, half-and-half, salt, and, if desired, crushed red pepper. Cook, stirring often, 2 to 3 minutes or until scallops are opaque.

Toss together pasta and scallop mixture. Sprinkle with Parmesan cheese if desired.

Servings: 4
Source: Magazine recipe clipping: Southern Living Magazine, not dated

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