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Title: Titile Scallops with Pine Nuts and Dried Tomatoes
Categories: Seafood Pasta
Yield: 4 Servings
| 1 | tb | Canola oil |
| 1 1/2 | lb | Sea scallops; halved |
| 4 | tb | Pine nuts |
| 1 | tb | Shallots; minced |
| 1 | ts | Garlic; minced |
| 1/2 | c | Dry white wine |
| 2 | tb | Fresh lemon juice |
| 1/2 | c | Dried tomatoes |
| 6 | tb | Unsalted butter |
| 2 | tb | Parsley; chopped |
| Salt and pepper; to taste | ||
| 8 | oz | Pasta; cooked |
If the dried tomatoes are packed in oil, drain and pat them dry on a towel.
Heat the oil in a large skillet over high heat. When the oil is almost smoking, toss in the scallops and cook for 30 seconds without stirring. Stir with a wooden spoon and let cook another minute. Using a slotted spoon, remove the scallops to a plate. They should be only partially cooked.
Discard the fat from the skillet. Return the skillet to high heat, add the shallots, garlic, wine, lemon juice and dried tomatoes. Boil, reducing wine by half.
Meanwhile, the scallops will have released a certain amount of liquid. Pour this into the pan and reduce until thick.
Return the scallops and add the pine nuts to the pan, reduce the heat to low, whisk in the butter and add the chopped parsley, salt and pepper.
Serve the scallops with the sauce spooned over them.
Serve over cooked pasta.
Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Michael Roberts (tnt by Marina)
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