How To Make Scallop Linguine with Sun-Dried Tomatoes and Pine Nuts
Tender sea scallops, rich sun-dried tomatoes, and crispy nuts makes up this luscious scallop linguine recipe! Whip up a batch in just 30 minutes.
Serves:
Ingredients
- ¼cuppine nuts
- ¾lblinguine
- 6tbspolive oil
- 1½lbsea scallops
- salt
- ½cupoil sun dried tomatoes,drained, packed
- 6garlic cloves
- 6tbspfresh parsley,chopped
- ½tspred pepper flakes,scant, dried
Instructions
-
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!
Nutrition
- Calories: 695.18kcal
- Fat: 28.41g
- Saturated Fat: 3.70g
- Trans Fat: 0.01g
- Monounsaturated Fat: 16.64g
- Polyunsaturated Fat: 5.80g
- Carbohydrates: 75.70g
- Fiber: 4.17g
- Sugar: 5.24g
- Protein: 34.18g
- Cholesterol: 40.82mg
- Sodium: 699.69mg
- Calcium: 53.10mg
- Potassium: 871.68mg
- Iron: 3.38mg
- Vitamin A: 30.03µg
- Vitamin C: 11.73mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!