Scallop And Pine Nut Sauce with Spaghettini And Basil
A succulent dish made with bay scallops, pine nuts and fresh basil that's perfect for a dinner with friends.
Yield
6 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bay scallops
|
|
| ¼ | cup |
olive oil
extra-virgin preferred |
|
| 2 |
garlic cloves
minced |
|
|
| ⅓ | cup |
pine nuts
(pignoli) |
|
| 2 | tablespoons |
salt
plus 1/2 teaspoon |
|
|
black pepper
freshly ground |
*
|
||
| 1 | pound |
spaghettini
|
* |
| ½ | cup |
butter, unsalted
unsalted butter, melted |
|
| ¾ | cups |
basil
fresh, packed, coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bay scallops
|
|
| 59 | ml |
olive oil
extra-virgin preferred |
|
| 2 | each |
garlic cloves
minced |
|
| 79 | ml |
pine nuts
(pignoli) |
|
| 3E+1 | ml |
salt
plus 1/2 teaspoon |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 453.6 | g |
spaghettini
|
* |
| 118 | ml |
butter, unsalted
unsalted butter, melted |
|
| 177 | ml |
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 ½ teaspoon 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.
