Linguini With Scallops, Sun-Dried Tomatoes And Pine Nuts

1. 1

   Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.

2. 2

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

3. 3

   Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.

4. 4

   Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.

5. 5

   Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.

6. 6

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

7. 7

   Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.

8. 8

   Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.

* Per serving · 4 servings · Values may vary.

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