Scallops, Sundried Tomatoes, Linguini
Serves 4
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
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
- Toast pine nuts over medium heat until browned. Set aside.
- In a large pot of boiling, salted water, cook linguini according to package directions, or about 9 minutes.
- When pasta is in the pot, heat 1 tbsp of oil in a large non-stick pan over moderately high heat until very hot. Put the scallops in the pan and sear until light brown on the bottom, 1 to 2 minutes. Turn and brown the other side, about 1 minute. Remove, cut in quarters and set aside.
- In the same pan, heat the remaining 5 tbsp of oil over moderate heat. Add tomatoes, garlic, 2 tbsp of the parsley, pepper flakes and ½ tsp salt. Stir for 1 minute, or lower heat and hold until pasta is done.
- Drain pasta and toss with scallops, pine nuts and sauce. Garnish with remaining parsley. Serve in pasta bowls.
Serve with: Crusty Italian bread, a small tossed salad with a simple dressing. A nice white wine.
Source: “One Dish Meals”, Food & Wine Books.
Copyright © 2001-2012 by The Still Waters Group
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