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1
In a small heatproof bowl, pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft.
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2
Drain tomatoes, discarding liquid, and slice thin.
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3
While tomatoes are soaking, remove tough muscle from side of each scallop if necessary and halve scallops if large.
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4
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
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5
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute scallops until pale golden on edges and cooked through, about 2 minutes on each side.
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6
Transfer scallops to a heatproof dish and keep warm, covered.
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7
Add shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring occasionally, until softened.
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8
Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced to about 3 tablespoons.
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9
Add pine nuts, tomatoes, and cream and bring just to a boil.
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10
Stir in Parmesan and pesto and remove skillet from heat.
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11
Stir in scallops.
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12
Cook pasta in boiling water until al dente and drain in a colander.
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13
Return pasta to kettle and add scallop mixture, tossing gently to combine.
