Scallops Verde

1. 1

   In a small heatproof bowl, pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft.

2. 2

   Drain tomatoes, discarding liquid, and slice thin.

3. 3

   While tomatoes are soaking, remove tough muscle from side of each scallop if necessary and halve scallops if large.

4. 4

   In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.

5. 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.

6. 6

   Transfer scallops to a heatproof dish and keep warm, covered.

7. 7

   Add shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring occasionally, until softened.

8. 8

   Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced to about 3 tablespoons.

9. 9

   Add pine nuts, tomatoes, and cream and bring just to a boil.

10. 10

    Stir in Parmesan and pesto and remove skillet from heat.

11. 11

    Stir in scallops.

12. 12

    Cook pasta in boiling water until al dente and drain in a colander.

13. 13

    Return pasta to kettle and add scallop mixture, tossing gently to combine.

* Per serving · 4 servings · Values may vary.