Scallops and Pasta in a Spicy Sauce

This is actually M's creation but it was too good to not share!  I asked him to immediately type up the recipe since he doesn't measure anything and adds things in as he goes (he's way better at that than me!).  We had some cherry tomatoes and habanaro peppers from a friend's garden that were used in this.  The finished product was delicious!  The spice was just the exact right amount - not overpowering!

Ingredients:

½ a yellow onion chopped fine

5 cloves of garlic

1 sm package of bella mushrooms

½ package of sundried tomatoes chopped

1 habanero pepper chopped fine

10 cherry tomatoes, pureed

½ pint light cream

½ stick of butter

1lb of dry scallops

1lb bowtie pasta

Fresh Grated Parmesan

Directions:

Sauté onion with a little olive oil. After they are soft, add garlic – be careful not to burn.  Remove and put in bowl.  Saute mushrooms until soft with olive oil.  Add to bowl after removing most of the liquid.  Saute sun dried tomatoes and add to bowl….set aside.

Boil pasta according to package directions

Place pureed tomatoes and chopped habanero in sauce pan & simmer to reduce.  Add contents of bowl to the pan.  Add 2 pads of butter and light cream – simmer and reduce.

In a separate pan, get the pan smoking hot – add oil and pan sear scallops with salt and pepper.  2 minutes per side.  Remove and set aside.

Combine all ingredients  and top with fresh grated parm.