Name: Spaghetti with Scallops, Sun-Dried Tomatoes and Olives
Yield: 4
Ingredients: 1 c. coarse fresh bread crumbs -; 3 1/2 tbsp. extra-virgin olive oil -; Salt and freshly ground pepper -; 2 tbsp. chopped black olives -; 2 tbsp. chopped oil-packed sun-dried tomatoes -; 1 tbsp. balsamic vinegar -; 3/4 lb. spaghetti -; 1 1/2 lb. sea scallops -; 1/2 c. dry white wine -; 1 c. finely chopped tomatoes -; c. grated ricotta salata (1 ounce) -; 2 tbsp. chopped basil leaves -

Spaghetti with Scallops, Sun-Dried Tomatoes and Olives

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Ingredients for - Spaghetti with Scallops, Sun-Dried Tomatoes and Olives

1. 1 c. coarse fresh bread crumbs -

2. 3 1/2 tbsp. extra-virgin olive oil -

3. Salt and freshly ground pepper -

4. 2 tbsp. chopped black olives -

5. 2 tbsp. chopped oil-packed sun-dried tomatoes -

6. 1 tbsp. balsamic vinegar -

7. 3/4 lb. spaghetti -

8. 1 1/2 lb. sea scallops -

9. 1/2 c. dry white wine -

10. 1 c. finely chopped tomatoes -

11. c. grated ricotta salata (1 ounce) -

12. 2 tbsp. chopped basil leaves -

How to cook deliciously - Spaghetti with Scallops, Sun-Dried Tomatoes and Olives

1. Stage

Preheat the oven to 400°F. On a rimmed baking sheet, toss the bread crumbs with 1 tablespoon of the olive oil and season with salt and pepper. Bake for 12 minutes, or until browned and crisp.

2. Stage

In a small bowl, combine the olives, sun-dried tomatoes, balsamic vinegar and 1/2 tablespoon of the olive oil.

3. Stage

In a large pot of boiling salted water, cook the spaghetti until al dente. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the scallops with salt and pepper and cook over high heat until well browned on the bottom, about 3 minutes. Turn the scallops and cook until just done, about 1 minute longer. Transfer the scallops to a large plate. Add the wine to the skillet and cook, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes. Pour in any accumulated juices from the scallops and remove from the heat.

4. Stage

Drain the spaghetti and transfer it to a large, shallow serving bowl. Add the pan sauce, the olive-and-sun-dried-tomato mixture and the chopped tomatoes and toss well; season with salt and pepper. Arrange the scallops on top of the spaghetti, scatter the ricotta salata, basil and bread crumbs on top and serve.

5. Stage

Wine Recommendation: The sweet scallops, acidic tomatoes and briny olives here point to an assertive but not-too-rich Italian white. Try a Vermentino, such as the 2000 Antinori.