Scallop & pine nut sauce with spaghettini a
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Scallop & pine nut sauce with spaghettini a
  Pasta    Italian    Seafood    Scallops    Nuts    Sauces  
Last updated 6/12/2012 1:22:20 AM. Recipe ID 54922. Report a problem with this recipe.
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      Title: Scallop & pine nut sauce with spaghettini a
 Categories: Pasta, Italian, Seafood
      Yield: 6 To 8 serv.
 
           -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
 
  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
 




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Recipe ID 54922 (Apr 03, 2005)

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