~ 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

~~ Seafood in a Cream Sauce ~~

Ingredients:

• 1 medium chopped onion
• 1 Tbsp. minced garlic
• 4 Tbsp. fresh parsley, chopped
• 2 Tbsps. olive oil
• 1 tablespoon melted butter
• ½ lb. cocktail size shrimp
• ½ lb. picked lobster
• ½ lb. scallops
• ½ cup Half & Half
• ¼ lb. of chopped bacon
• ½ cup of coarsely grated Parmesan cheese
• 4 eggs
• 1 lb. fettuccine

Directions:

• Start cooking the fettuccine. 
• In frying pan pour the olive oil and add the butter, sauté the onions and garlic until the onions are transparent.
• While the onions and garlic are sautéing, in a bowl lightly whisk the Half & Half, Parmesan cheese and eggs.
• Add the seafood to the onions and garlic. In the frying pan over low heat add the Half & Half and eggs mixture, stir until warm (but do not let boil).
• Pour over the cooked fettuccine and toss together, sprinkle Parmesan cheese on top.