~ Skillet Mediterranean Scallops in Creamy Sun Dried Tomato Sauce ~

Scallops in Creamy Sun Dried Tomato Sauce

Ingredients:

• Scallops (About 3 or 4 person)
• 2 tablespoons butter
• 3 teaspoons minced garlic
• 3 Diced shallots
• ½ cup julienned sun dried tomatoes, (If they come in a jar packed with oil, be sure to drain excess oil)
• ½ cup heavy cream or half & half (use heavy cream for a thicker, creamier sauce!)
• ⅔ cup shaved or shredded Parmesan cheese for topping
• Salt and pepper, to taste
• 16 oz bag Pastene Pappardelle

Directions:

• Sear the Scallops: Pat them dry, sear on high heat until golden on both sides, then set them aside.
• Build the Base: Drop a pat of butter into that same flavorful pan along with your red and green peppers. 
• Add Aromatics: Once the peppers start to soften, toss in your minced garlic and let it get fragrant (about 30 seconds).
• Create the Sauce: Pour in your cream and stir in your Parmesan, letting it thicken slightly.
• Add the: scallops and sun-dried tomatoes to rewarm them.
• Add the pasta: Toss in your cooked Pastene Pappardelle, gently fold in the pasta. 

Options:

• Mushrooms
• Cherry tomatoes slice in half
• Add Kalamata olives (Pitted) and use olive oil instead of butter for a more of Mediterranean cuisine
• Fresh baby spinach
• Diced jalapeno peppers