| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Italian |
Pasta, Italian, Seafood |
6 |
To 8 serv. |
INGREDIENTS
|
|
-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 |
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.
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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