Moving day is looming. We have an offer on our house and we’re heading up to the DC area this weekend to hopefully put in an offer on our new home, so it’s imperative that the freezer reach empty status soon. Today I wanted to use up some bay scallops we had, and I kept thinking that they would go well with sun-dried tomatoes, so I sautéed them with garlic and sun-dried tomatoes, then added some white wine and reduced the sauce a bit before turning off the heat and tossing it all with some prepared pesto. It tasted great with capellini.
Using frozen bay scallops is so easy because you just thaw them out, rinse and pat dry, then cook. Bay scallops are smaller than sea scallops and they cook in no time; in fact, you should keep a close eye on them so that they don’t overcook. Total preparation and cooking time is about 20 minutes, including cooking the pasta, so this is an easy weeknight meal.
2 tablespoons olive oil
1 pound frozen bay scallops, thawed, rinsed, and patted dry
2 cloves garlic, finely minced
1/2 cup oil packed sun-dried tomatoes, drained and patted dry, thinly sliced
1/2 cup dry white wine, I used an Italian Pinot Grigio
1/2 cup prepared sun-dried tomato pesto
1 pound capellini, cooked
1. Heat the olive oil in a large skillet over high heat. Pour in the scallops and cook for 30 seconds without stirring (otherwise they might stick and tear when you start to stir), then stir and let cook another minute.
2. Add the minced garlic and sliced sun-dried tomatoes. Cook, stirring for about a minute.
3. Add the wine and cook for about 2 to 3 minutes, reducing the wine by half.
4. Remove from heat and toss in the sun-dried tomato pesto. Serve over hot capellini.