Scallop And Pine Nut Sauce With Spaghettini A Recipe - Cooking Index
Scallop And Pine Nut Sauce With Spaghettini A Recipe - Cooking Index
| 1 | Phelps | |
| 1 lb | 454g / 16oz | Bay scallops |
| 1/4 cup | 59ml | Olive oil - extra-virgin |
2 medium garlic cloves -- minced
1/3 cup pine nuts -- (pignoli)
2 tablespoons salt plus
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound spaghettini
1 stick unsalted butter -- melted (4 oz)
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.
Source:
Drain the spaghettini, add to the scallops and toss. Add the butter and basil and toss again. Serve hot. Makes 6 to 8 servings. The Best of Food & Wine, the Italian Collection.
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