Name: Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts
Yield: 4
Ingredients: 1/4 c. pine nuts -; 3/4 lb. linguine -; 6 tbsp. olive oil -; 1 1/2 lb. sea scallops -; Salt -; 1/2 c. drained oil-packed sun-dried tomatoes -; 6 cloves garlic -; 6 tbsp. chopped fresh parsley -; Scant 1/2 teaspoon dried red-pepper flakes -

Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

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Ingredients for - Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

1. 1/4 c. pine nuts -

2. 3/4 lb. linguine -

3. 6 tbsp. olive oil -

4. 1 1/2 lb. sea scallops -

5. Salt -

6. 1/2 c. drained oil-packed sun-dried tomatoes -

7. 6 cloves garlic -

8. 6 tbsp. chopped fresh parsley -

9. Scant 1/2 teaspoon dried red-pepper flakes -

How to cook deliciously - Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

1. Stage

Heat the oven to 350°F. Toast the pine nuts in the oven until golden brown, about 8 minutes.

2. Stage

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

3. Stage

Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, 1 to 2 minutes. Turn and sear until brown on the other side, 1 to 2 minutes longer. Remove the scallops and cut them into quarters.

4. Stage

In the same pan, heat the remaining 5 tablespoons oil over moderate heat. Add the tomatoes, garlic, 2 tablespoons of the parsley, the red-pepper flakes, and 1/2 teaspoon salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.

5. Stage

Wine Recommendation: Many think tocai friulano is northeastern Italy's finest white wine. Full and rich enough to partner the scallops, it also has enough crisp acidity to stand up to the tomatoes. The wine's nutty taste makes it a natural with this dish.