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

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

  • 1/4 cup pine nuts
  • 3/4 pound linguine
  • 6 tablespoons olive oil
  • 1 1/2 pounds sea scallops
  • Salt
  • 1/2 cup drained oil-packed sun-dried tomatoes, cut into 1/4-inch pieces
  • 6 cloves garlic, minced
  • 6 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried red-pepper flakes
  1. Heat the oven to 350 degrees F. Toast the pine nuts in the oven until golden brown, about 8 minutes.
  2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.
  3. 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. 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.
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