Linguini With Scallops, Sun-Dried Tomatoes And Pine Nuts - cooking recipe

Ingredients

1/4 cup pine nuts
3/4 lb linguine
6 tablespoons olive oil
1 1/2 lbs sea scallops
1/2 cup sun-dried tomato packed in oil, drained and cut into 1/4 inch pieces
6 garlic cloves, minced
6 tablespoons fresh parsley, chopped
1/2 teaspoon red pepper flakes

Preparation

Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.