Linguini With Scallops, Sun-Dried Tomatoes and Pine Nuts

Recipe by dicentra
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
  • In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
  • Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
  • Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
  • Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
  • In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
  • Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
  • Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.
Advertisement