1/2 Cup Drained Oil Packed Sun-Dried Tomatoes, Cut into 1/4 Inch Pieces
6 Cloves Garlic, Minced
6 Tablespoons chopped fresh parsley
Scant 1/2 Teaspoon dried red pepper flakes
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the 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. 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.
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 about 1 minute. Toss with the pasta, scallops, and the remaining 4 tablespoons of parsley.
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