A delightful pasta dish featuring tender scallops in a rich garlic butter sauce, perfect for a quick and flavorful meal.
Prepare the sun-dried tomatoes by soaking them in hot water for 30 minutes until softened.
If using oil-packed sun-dried tomatoes, skip this step and use them directly.
Cook the pasta according to the package instructions, then drain and toss with a little olive oil to prevent sticking.
Reserve some pasta water to adjust the sauce consistency later.
Pat the scallops dry and season them with salt and pepper.
Dry scallops sear better, giving them a nice golden crust.
Heat half the butter and olive oil in a large skillet over medium-high heat until the butter foams.
Ensure the skillet is hot before adding the scallops for a good sear.
Add the scallops to the skillet and cook for 2 minutes on each side until golden and opaque. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking.
In the same skillet, add the garlic, red pepper flakes, and chopped sun-dried tomatoes. Cook until fragrant, about 2 minutes.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and remaining butter, bringing the mixture to a boil. Reduce the heat and simmer for 5 minutes.
Simmering allows the alcohol to evaporate, leaving a rich flavor.
Return the scallops to the skillet along with their juices, and add the fresh parsley. Stir to combine.
Adding the scallops back at the end prevents them from overcooking.
Toss the cooked pasta with the sauce, ensuring it's well coated. Serve topped with grated Parmesan cheese.
Serve immediately for the best flavor and texture.
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