Linguini With Scallops, Sun-Dried Tomatoes and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from my Food and Wine One Dish Meals cookbook. My hunny is going to love this! I like it because it is just so simple. Use less red pepper flakes if you don’t like spicy. Shrimp would work in place of the scallops. Ingredients:
1/4 cup pine nuts |
3/4 lb linguine |
6 tablespoons olive oil |
1 1/2 lbs sea scallops |
1/2 cup sun-dried tomato packed in oil, drained and cut into 1/4 inch pieces |
6 garlic cloves, minced |
6 tablespoons fresh parsley, chopped |
1/2 teaspoon red pepper flakes |
Directions:
1. Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
2. In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
4. Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
5. Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
6. In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
7. Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
8. Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.
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