Scallop And Pine Nut Sauce With Spaghettini A

* Exported from MasterCook *

SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
1 lb Bay scallops
1/4 c Olive oil -- extra-virgin
-preferred
2 md Garlic cloves -- minced
1/3 c Pine nuts (pignoli)
2 tb Salt plus
1/2 ts Salt
1/4 ts Freshly ground pepper
1 lb Spaghettini
1 Stick (4 oz) unsalted butter
-melted
3/4 c 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.

Drain the spaghettini, add to the scallops and toss.
Add the butter and basil and toss again. Serve hot.
Makes 6 to 8 servings. Source: The Best of Food &
Wine, the Italian Collection.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com



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