Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts Recipe

Heat the oven to 350 degrees F.

Toast the pine nuts in the oven for about 8 minutes until golden brown.

In a large pot of boiling, salted water, cook the linguine for about 12 minutes until just done. Drain the pasta.

Heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.

Season the scallops with ⅛ teaspoon salt. Put the scallops in the pan and sear for 1 to 2 minutes until brown on the bottom. Turn and sear for 1 to 2 minutes longer until brown on the other side.

Remove the scallops and cut them into quarters.

In the same pan, heat the remaining 5 tablespoons oil over moderate heat. Add the tomatoes, garlic, 2 tablespoons of the parsley, the red-pepper flakes, and ½ teaspoon of salt. Cook, stirring, for 1 minute.

Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.

Serve warm, and enjoy!