Recipe - Scallops And Goat Cheese With Spaghetti

1 pound Spaghetti
One half cup Olive oil
One half teaspoon Crushed red pepper
2 Cloves garlic; minced
1 pound Scallops; quartered
1 pound Tomatoes; peeled and chopped
One fourth pound Sundried tomatoes;
oilpacked, coarsely
chopped with the oil
One fourth cup Parsley; finely chopped
6 ounce 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. Stirfry quickly, 3040 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, sundried tomatoes with
their oil and parsley. Stirfry 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.

NOTES : Use a goat cheese such as Montrachet that will melt completely into
the sauce.
Recipe by: Sicilian and American Pasta Posted to TNT Prodigy's Recipe
Exchange Newsletter by Sharon jouet@mindspring.com on Jul 14, 1997