BAY SCALLOPS WITH SUN-DRIED TOMATOES AND MY PESTO ENJOY DAN:

BAY SCALLOPS WITH SUN DRIED TOMATOES AND DANS MINT PESTO

                                                                                                   By CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

1 pound frozen bay scallops, place in salted water to thaw.

When thawed, drain and pat dry.

2 cloves garlic, minced

1/2-cup sun dried tomatoes, drained and patted dry, sliced

1/2-cup dry white wine, Pinot Grigio

1/2-Dan’s mint pesto, recipe to follow

1 pound whole wheat angel hair pasta

DIRECTIONS:

1.   Heat the oil in a skillet over high-heat when sizzling.

2.   Add scallops and sauté 30 seconds without stirring.

3.   Then stir and cook 1 minute.

4.   Add garlic and sun dried tomatoes.

5.   Cook stirring for 1 minute.

6.   Add wine and cook 2 minutes longer.

7.   Remove from heat and stir in Dan’s pesto.

8.   Serve over pasta.

DAN’S MINT PESTO:

3 tomatoes, chopped

2 cups loosely packed fresh mint leaves

1/2-cup EACH parsley leaves and Parmesan cheese

1/3-cup olive oil

1/4-cup pine nuts

3 tablespoons water

2 garlic cloves, smashed

1 tablespoon lemon juice

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a food processor, blend all ingredients together.

2.   While machine is running slowly pour in oil and continue until smooth.

ENJOY DAN:                                      BON-APPETITE!!