Scallop And Pine Nut Sauce with Spaghettini And Basil

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A succulent dish made with bay scallops, pine nuts and fresh basil that's perfect for a dinner with friends.

45 minutes Prep: 20 minutes Cook: 25 minutes

354 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	pound	bay scallops
1/4	cup	olive oil	extra-virgin preferred
2	each	garlic cloves	minced
1/3	cup	pine nuts	(pignoli)
2	tablespoons	salt	plus 1/2 teaspoon
1	x	black pepper	freshly ground
1	pound	spaghettini
1/2	cup	butter, unsalted	unsalted butter, melted
3/4	cups	basil	fresh, packed, coarsely chopped

Directions

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. Makes 6 to 8 servings.

Reviews

This was great, but very rich! I substituted Blush Zinfandel but it worked fine.
over 8 years ago

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Nutrition Facts

Serving Size 120g

Amount per Serving

Calories 354 78% of calories from fat

	% Daily Value*
Total Fat 31.0g	47%
Saturated Fat 11.0g	57%
Trans Fat 0.0g
Cholesterol 81mg	27%
Sodium 2529mg	105%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 19.0g	38%