Scallop And Pine Nut Sauce With Spaghettini A

Recipe Ingredients

1		Phelps
1 lb	454g / 16oz	Bay scallops
1/4 cup	59ml	Olive oil - extra-virgin
2 cups	186g / 6.6oz	Garlic cloves - minced (medium)
1/3 cup	78ml	Pine nuts - (pignoli)
2 tablespoons	30ml	Salt plus
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
1 lb	454g / 16oz	Spaghettini
1		Unsalted butter - melted (4 oz)
3/4 cup	30g / 1.1oz	Packed fresh basil leaves - coarsely chopped

Recipe Instructions

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.

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