1 pound spaghetti
1/2 cup olive oil
1/2 teaspoon crushed red pepper
2 cloves garlic — minced
1 pound scallops — quartered
1 pound tomatoes — peeled and chopped
1/4 pound sun-dried tomatoes, oil-packed — coarsely chopped
— with the oil 1/4 cup parsley — finely chopped
6 ounces goat cheese — crumbled
This dish is made very quickly. When all the ingredients are prepared, bring your pasta water to a boil and add the pasta.
Heat the oil, pepper and garlic over high heat. When the oil is very hot, add the scallops. Stir-fry quickly, 30-40 seconds. Remove the scallops with a slotted spoon, letting the oil drain back into the pan.
With the heat still high, add the fresh tomatoes, sun-dried tomatoes with their oil and parsley. Stir-fry one minute. Turn off the heat and add the goat cheese, stirring until it dissolves and melts into the sauce.
Return the scallops to the sauce pot and mix thoroughly. Keep sauce warm while the pasta finishes cooking, making sure that the sauce does not boil.
When pasta is cooked, drain, toss with the sauce and serve.