Scallops la Roma

Scallops la Roma

4 to 6 oz. Angel Hair pasta, cooked to directions
14 oz. sea Scallops
2 tTbsp. butter
1/4 cup Olive oil
2 tsp. fresh Ggarlic, minced
1 doz. sundried Roma tomatoes
1 tbsp. fresh parsley, chopped
1 tbsp. light brown sugar
1/4 to 1/2 cup Chardonnay

In a saute' or fry pan, melt butter and then add scallops, olive oil, garlic, parsley and tomatoes. Saute' for about 8 minutes until scallops are tender. Add brown sugar, making sure the scallops are coated in the sugar. Add the Chardonnay and reduce while rolling the scallops around. If a moister texture is desired, use fish or vegetable stock during reduction.

While this is simmering, cook the angel hair pasta, drain, and put it on a plate. Pour the scallop mixture over the angel hair and serve.

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