Greek Pasta With Sea Scallops

Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart or larger Dutch oven or soup pot. When the water reaches a rapid boil, add the vermicelli and cook until tender, 4 to 5 minutes.

Meanwhile, coarsely chop the sun-dried tomato pieces and place in a 2-cup glass measure. Add 1 cup water and microwave for 3 minutes, uncovered, on high. Remove the tomatoes from the microwave and let them stand in the water to soften, about 5 minutes.

Meanwhile, heat the oil in a 12 inch nonstick skillet over medium heat. Cut the scallions into 1/4 inch slices, adding them to the skillet as you cut.

Add the garlic and Italian seasoning, and cook until the scallions are softened, 1 minute. Add the scallops and cook, stirring frequently, until they are just opaque, 3 minutes.

Drain the sun-dried tomatoes and olives and add them to the skillet along with the wine and feta cheese. Cook for 1 minute to blend the flavors, then remove from the heat.

Drain the vermicelli well and place it in a 3-quart or larger serving bowl. Add the scallop mixture, toss, and serve.