Ingredients for Linguini With Scallops Sun Dried Tomatoes And Pine Nuts
- 1/4 cup pine nuts
- Linguine
- Olive Oil
- Sea Scallops
- Sun Dried Tomato Packed In Oil
- Garlic Cloves
- Fresh Parsley
- 1/4 teaspoon red pepper flakes (or to taste)
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How to Make Linguini With Scallops Sun Dried Tomatoes And Pine Nuts
- Preheat oven to 350°F (175°C).
- Toast 1/4 cup pine nuts on a baking sheet until golden brown, about 8 minutes. Set aside.
- Cook 1 pound linguine in a large pot of boiling salted water until al dente, about 12 minutes. Reserve 1/2 cup pasta water before draining.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1 pound scallops and sear for 1-2 minutes per side, until golden brown. Remove scallops and set aside. Cut into quarters.
- Add remaining 5 tablespoons olive oil to the skillet. Add 1/2 cup sun-dried tomatoes (oil-packed, drained), 2 cloves minced garlic, 2 tablespoons chopped fresh parsley, and 1/4 teaspoon red pepper flakes (or to taste).
- Cook, stirring frequently, for 1 minute.
- Add the cooked linguine, toasted pine nuts, and reserved pasta water to the skillet. Toss to combine.
- Add the seared scallops and remaining 2 tablespoons chopped fresh parsley. Stir gently to coat.
- Season with salt and freshly ground black pepper to taste. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
19g
Carbs
24g
