1/2 c drained oil packed sun dried tomatoes, cut into 1/4 pieces
6 cloves garlic, minced
6 Tbsp chopped fresh parsley
1/2 tsp dried red pepper flakes
Instructions
Heat the oven to 350. Toast the pine nuts in the oven until golden
brown, about 8 minutes. Meanwhile, cook the linguine until just
done. Drain.
Heat 1 Tbsp of the oil in a large nonstick frying pan over
moderately high heat until very hot. Season the scallops with 1/8
tsp salt. Put the scallops in the pan and sear until brown on the
bottom. Turn and sear until brown on the other side. Remove the
scallops and cut them into quarters.
In the same pan, heat the remaining oil over moderate heat. Add
the tomatoes, garlic, 2 Tbsp of the parsley, the red pepper flakes,
and 1/2 tsp salt. Cook, stirring, for 1 minute. Toss with the pasta,
scallops, pine nuts and the remaining 4 Tbsp of parsley.
Originally Submitted
2/27/2010
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