*  Exported from  MasterCook II  *
 Recipe By     : Sicilian and American Pasta
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pastas And Rice                  Seafood - Entrees
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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. 
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 NOTES : Use a goat cheese such as Montrachet that will melt completely into
 the sauce.