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Sun Dried Tomato & Scallop Pasta

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1 lb Scallops
2 Tbsp Olive Oil
16 oz Penne Pasta
8 oz Sun Dried Tomatoes, plus oil from the jar
6 Garlic Cloves, minced
2 Cups Half & Half
2 Cups Mozzarella Cheese, shredded
2 Tbsp Fresh Basil, chopped
1/2 Tsp Red Pepper Flakes
1/4 Tsp Paprika
1 Tsp Salt
1/2 Cup Reserved Pasta Water


  1. Bring a pot of water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta water and drain the rest of the water. Set the pasta aside.
  2. Drain the scallops and place on a paper towel lined plate to remove as much moisture as possible.
  3. Heat olive oil in a stainless-steel skillet over medium heat. Season the scallops with salt and add to the skillet, working in batches if needed. Cook for 3-4 minutes then flip and cook for an additional 3-4 minutes, or until cooked through. Remove to a plate.
  4. Drain the oil from the sun-dried tomato jar into a large skillet and heat over medium heat. Add the sun-dried tomatoes and garlic and sauté for about 1 minute.
  5. Add the half and half to the skillet and stir to combine. Bring to a boil. Add the shredded cheese and stir to combine. Reduce the heat to simmer and continue to stir until the cheese is completely melted.
  6. Add the reserved pasta water and stir to combine.
  7. Add the basil, red pepper flakes, paprika, and salt. Stir to combine.
  8. Add the cooked pasta and stir to coat. Remove from the heat.
  9. Spoon into bowls and top with the cooked scallops. Serve immediately. Enjoy!
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