Best Scallops With Capellini And Pine Nuts Recipes

LINGUINI WITH SCALLOPS, SUN-DRIED TOMATOES AND PINE NUTS

Steps:

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

SCALLOPS WITH CAPELLINI AND PINE NUTS

Steps:

• Cook pasta according to directions without salt or oil; drain, reserving 1/4 cup cooking liquid. Place liquid in large serving bowl along with drained pasta. Meanwhile, in a large nonstick skillet, heat oil, add garlic and cook over medium-low 2 or 3 minutes, stirring often until softened. Stir in scallops, salt and crushed red pepper. Cook over medium 2 to 4 minutes, stirring occasionally, until scallops are opaque in center. Remove from heat, stir in basil. Pour sauce over pasta; add margarine or butter and pine nuts and toss to mix. Serve immediately. NOTE: To toast pine nuts: Heat oven to 325 degrees. Spread pine nuts in small flat baking pan and bake 10 to 12 minutes or until golden. Per serving: 333 calories, 21 grams protein, 7 grams fat (19 percent calories from fat), 1 gram saturated fat, 45 grams carbohydrate, 25 milligrams cholesterol, 246 milligrams sodium, 2 grams fiber.

SAFFRON SCALLOPS WITH CAPELLINI

Steps:

• Place the scallops in a bowl and sprinkle with the olive oil, saffron and one-half tablespoon tarragon leaves. Mix thoroughly and set aside.
• Preheat broiler. Slice the pepper into thin strips, discarding the seeds. Place the strips inside up on foil paper and broil until the skins are charred. Place in a closed paper bag for a few minutes, then remove the skins.
• Place the pepper strips in a blender and puree. If you need to add liquid to obtain a puree, add some of the white wine. Meanwhile, put six quarts salted water on to boil for the capellini.
• In a heavy skillet, soften the shallots in the vegetable oil. Sautethe scallops briefly (about two minutes) and remove them with a slotted spoon. Keep warm.
• Add the white wine and the pepper puree to the pan. Reduce until the sauce has thickened. Season with salt and pepper to taste. Meanwhile, cook the capellini until al dente (about three minutes). Drain and place in a heated bowl. Add the butter and toss so that the strands do not stick together.
• Return the scallops to the sauce, heat through and sprinkle with remaining tarragon. Place the mixture on top of the capellini and serve.