Seafood & Pasta with Valley Sun Products Sun Dried Tomatoes

Ingredients

1/2 to 1 lb scallops

1/2 to 1 lb cooked prawns or bay shrimp
1 cup Greek olives (remove pits)
1 cup drained Valley Sun Products Julienne Cut Sun Dried Tomatoes
1/4 cup capers
Juice from 6 lemons, adding enough water to juice to make 2 cups of liquid
1 Tbs corn starch
2 Tbs butter or margarine
Grated cheese to taste

Cooking Instructions

Soften dried tomato halves by soaking in warm water for 15 minutes; cut halves into strips.
In a large skillet, melt butter / margarine, add scallops and prawns, sauté lightly. Do not overcook; scallops should be translucent.
Remove scallops and prawns with slotted spoon and set aside. Keep warm.
Blend corn starch in lemon-water mixture, then add to seafood liquid, stirring until slightly thickened.
Add to liquid, cooking over moderate heat, capers, dried tomato strips, olives.
Cook together in liquid for 5 minutes.
Lower heat and add seafood, simmering for a few minutes to heat.
Pour over cooked pasta.
Add grated cheese and serve immediately.