Linguini With Scallops Sun Dried Tomatoes And Pine Nuts

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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.

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Steps

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Heat the oven to 350.

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Toast the pine nuts in the oven until golden brown , about 8 minutes.

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In a large pot of boiling , salted water , cook the linguini until just done , about 12 minutes.

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Drain.

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Meanwhile , heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.

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Put the scallops in the pan and sear until brown on the bottom , 1-2 minutes.

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Turn and sear until brown on the other side , 1-2 minutes longer.

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Remove the scallops and cut them into quarters.

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In the same pan , heat the remaining 5 tablespoons of oil over moderate heat.

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Add the tomatoes , garlic , 2 tablespoons of the parsley , red pepper flakes.

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Cook , stirring for 1 minute.

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Toss with the pasta , scallops , pine nuts and the remaining parsley.

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Add salt to taste.

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Ingredients

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pine nuts, linguine, olive oil, sea scallops, sun-dried tomato packed in oil, garlic cloves, fresh parsley, red pepper flakes