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

Name: Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps chopped fresh parsley; 6 cloves garlic, minced; 340 grams linguine; 118 milliliters drained oil-packed sun-dried tomatoes, cut into 1/4-inch pieces; 6 Tbsps olive oil; 59 milliliters pine nuts; 1 teaspoons dried red-pepper flakes; 4 servings Salt; 680 grams sea scallops

Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts is a vegan main course. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 597 calories, 13g of protein, and 30g of fat each. Head to the store and pick up parsley, salt, red-pepper flakes, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oven to 35

Equipment you will use

Oven

Toast the pine nuts in the oven until golden brown, about 8 minutes.

Ingredients you will need

Pine Nuts

Toast

Equipment you will use

Oven

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

Ingredients you will need

Linguine

Water

Equipment you will use

Pot

Drain the pasta.

Ingredients you will need

Pasta

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.

Ingredients you will need

Scallops

Salt

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Remove the scallops and cut them into quarters.

Ingredients you will need

Scallops

In the same pan, heat the remaining 5 tablespoons oil over moderate heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pine Nuts

Scallops

Tomato

Parsley

Garlic

Pepper

Pasta

Salt

Reconstituting Dry-Packed Sun-Dried Tomatoes: You can use dry-packed tomatoes in place of the oil-packed ones. To reconstitute, put them in a bowl with boiling water to cover well.

Ingredients you will need

Sun Dried Tomatoes

Tomato

Water

Cooking Oil

Equipment you will use

Bowl

Let sit for five minutes and then drain.

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.

Ingredients you will need

White Wine