Linguini With Scallops, Sun-Dried Tomatoes and Pine Nuts

5.0(5)

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.

by dicentra·published 2007-01-22

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Low Cholesterol

Servings

4 serving(s)

Total time

20 min

prep 10 min

Calories / serving

742 kcal

Ingredients (8)

serves

1/4 cup pine nutspine-nut
3/4 lb linguinelinguine
6 tablespoons olive oilolive-oil
1 1/2 lbs sea scallopsscallop
1/2 cup sun-dried tomato packed in oil, drained and cut into 1/4 inch piecesoil
6 garlic cloves, mincedgarlic
6 tablespoons fresh parsley, choppedparsley
1/2 teaspoon red pepper flakesred-pepper-flakes

Instructions (8 steps)

01Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
02In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
03Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
04Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
05

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Rich recipe — supports nutrition-aware planning.