A fine, if somewhat pricey company dish. Do the mis en place ahead of time and prepare the scallops and sauce while the pasta cooks. This calls for sea scallops; if you have bay scallops, use the same weight, but don’t cut them up. Cook for no more than 2 minutes total. Overcooking the scallops will make them tough.
¼ cup pine nuts, toasted
8 oz Linguini
1 + 5 tbsp extra virgin olive oil
1 ½ lb sea scallops, sprinkled with salt
½ cup oil-packed sun-dried tomatoes (drained) cut into ¼-inch pieces
6 cloves minced garlic
6 tbsp chopped fresh parsley (Italian flat-leaf preferred)
Scant ½ tsp dried red pepper flakes
Serve with: Crusty Italian bread, a small tossed salad with a simple dressing. A nice white wine.
Source: “One Dish Meals”, Food & Wine Books.
Created with the Personal Edition of HelpNDoc: Easy CHM and documentation editor