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Zana · March 7, 2012

Scallop And Pine Nut Sauce With Spaghettini And Basil

1 pound bay scallops
1/4 cup extra virgin olive oil
2 medium garlic cloves, minced
1/3 cup pine nuts
2 tablespoons salt plus
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound spaghettini
1 stick unsalted butter, melted
3/4 cup packed fresh basil leaves, coarsely chopped

Wash the scallops. Remove the tough tendon on the side and dry well on
paper towels.
In a large saucepan or flame-proof casserole, heat the oil.
Add the garlic and cook over moderately low heat until softened but
not browned, about 3 minutes.
Add the pine nuts, increase the heat to moderate and cook, stirring
frequently, until the nuts are lightly browned, about 2 minutes.
Remove the sauce from the heat and season with 1/2 tsp. of the salt
and all of the pepper.
Bring a large pot of water to a boil. Add the remaining 2 tablespoons
salt and the spaghettini. Cook the pasta until al dente, 8 to 10
minutes.
Meanwhile, add the scallops to the garlic and pine nut sauce.
Cook over high heat, tossing frequently, until the scallops are just
opaque throughout, 2 to 3 minutes.
Remove from the heat and season with an additional pinch of salt and pepper.
Drain the spaghettini, add to the scallops and toss. Add the butter
and basil and toss again. Serve hot.

Yields 6 to 8 servings.

March 7, 2012	#12
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Herbs Scallop And Pine Nut Sauce With Spaghettini And Basil 1 pound bay scallops 1/4 cup extra virgin olive oil 2 medium garlic cloves, minced 1/3 cup pine nuts 2 tablespoons salt plus 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 pound spaghettini 1 stick unsalted butter, melted 3/4 cup packed fresh basil leaves, coarsely chopped Wash the scallops. Remove the tough tendon on the side and dry well on paper towels. In a large saucepan or flame-proof casserole, heat the oil. Add the garlic and cook over moderately low heat until softened but not browned, about 3 minutes. Add the pine nuts, increase the heat to moderate and cook, stirring frequently, until the nuts are lightly browned, about 2 minutes. Remove the sauce from the heat and season with 1/2 tsp. of the salt and all of the pepper. Bring a large pot of water to a boil. Add the remaining 2 tablespoons salt and the spaghettini. Cook the pasta until al dente, 8 to 10 minutes. Meanwhile, add the scallops to the garlic and pine nut sauce. Cook over high heat, tossing frequently, until the scallops are just opaque throughout, 2 to 3 minutes. Remove from the heat and season with an additional pinch of salt and pepper. Drain the spaghettini, add to the scallops and toss. Add the butter and basil and toss again. Serve hot. Yields 6 to 8 servings.