Spaghetti with Scallops, Sun-Dried Tomatoes and Olives

Preheat the oven to 40

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.

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

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.

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.

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.