Scallops with sun-dried tomatoes a second course very simple to make, perfect even for special occasions. The creamy chicken scallops with sun-dried tomatoes can also be prepared with veal slices if preferred over chicken. For preparing the meat slices with sun-dried tomatoes, I used oil-packed sun-dried tomatoes. If you don’t have oil-packed ones, you can put your sun-dried tomatoes in a bowl and add some oil, leaving them for half an hour so they can absorb the oil and soften as well as gain more flavor. Even if you don’t love scallops, I recommend checking out my collection of scallops for every occasion. Now let’s see how to make scallops with sun-dried tomatoes, and if you try them, let me know. Barbara

Here are other scallop recipes that I recommend trying:

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare Scallops with sun-dried tomatoes

4 slices chicken breast
3.5 oz oil-packed sun-dried tomatoes
0.35 oz pine nuts
to taste parsley
to taste garlic
to taste extra virgin olive oil
0.4 cup vegetable broth

How to prepare Scallops with sun-dried tomatoes

Let’s start preparing the scallops with sun-dried tomatoes, pour the oil-packed sun-dried tomatoes into the blender cup,
the pine nuts,
the garlic,
the parsley
and some extra virgin olive oil,
blend intermittently while adding oil in a stream until you get a creamy mixture.
Pass the chicken slices in flour,
pour some extra virgin olive oil into a pan and put on the stove,
when it’s hot, place the slices and let them brown well.
When they are browned, add some broth
and the sun-dried tomato sauce that you will dilute in the broth.
Cook the chicken by frequently turning the slices so they absorb the sauce.
Serve the chicken scallops hot.