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Linguini With Scallops, Sun-Dried Tomatoes and Pine Nuts

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“This is from my Food and Wine One Dish Meals cookbook. My hunny is going to love this! I like it because it is just so simple. Use less red pepper flakes if you don’t like spicy. Shrimp would work in place of the scallops.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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