Sweet scallops, intense sun-dried tomatoes, and rich, crunchy pine nuts offer a rather incredible blend of textures and flavors. Don't cook the scallops too long or they'll toughen. If you have bay rather than sea scallops, use them whole and sauté them, stirring, for no more than two minutes in all.

How to Make It

Step 1

Heat the oven to 350°. Toast the pine nuts in the oven until golden brown, about 8 minutes.

Step 2

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

Step 3

Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, 1 to 2 minutes. Turn and sear until brown on the other side, 1 to 2 minutes longer. Remove the scallops and cut them into quarters.

Step 4

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 1/2 teaspoon salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.

Step 5

Reconstituting Dry-Packed Sun-Dried Tomatoes: You can use dry-packed tomatoes in place of the oil-packed ones. To reconstitute, put them in a bowl with boiling water to cover well. Let sit for five minutes and then drain.

Step 6

Wine Recommendation: Many think tocai friulano is northeastern Italy's finest white wine. Full and rich enough to partner the scallops, it also has enough crisp acidity to stand up to the tomatoes. The wine's nutty taste makes it a natural with this dish.

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Ratings & Reviews

NaRa2007's Review

April 12, 2011
Delicious! Even my husband, who is not a particular fan of scallops enjoyed this dish. How can 6 cloves of garlic and 1/2 tsp. red pepper flakes be bland?? I made exactly as written except that I had bay scallops, so I did not quarter them. I will be definitely be making this again.

krissiev's Review

October 04, 2010
Great flavors! The scallops aren't easy to cook but they still turned out delicious

mymary's Review

February 01, 2010
Too bland - not enough flavor. Not worth the cost of the scallops.

swmaine's Review

November 02, 2009
This was an absolutely outstanding meal. I didn't have 1.5 lbs of scallops so I substituted .5 lbs of shrimp and it made the recipe even more enjoyable than I had thought it would be! This would be great for a special occasion - perhaps a romantic evening!