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Categories:
tomatoes scallops penne olive oil shallots white wine pine nuts heavy cream freshly grated Parmesan basil pesto
Viewed: 29 - Published at: 6 years agoIngredients
- 3 ounces dried tomatoes (about 1 cup), not packed in oil
- 1 pound sea scallops
- 1 pound penne or bow-tie pasta
- 1 tablespoon olive oil
- 1 1/2 tablespoons minced shallots
- 1 cup dry white wine
- 1/2 cup pine nuts, toasted until golden
- 2 cups heavy cream
- 1/4 cup freshly grated Parmesan
- 1/2 cup prepared basil pesto
Method
- In a small heatproof bowl, pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft.
- Drain tomatoes, discarding liquid, and slice thin.
- While tomatoes are soaking, remove tough muscle from side of each scallop if necessary and halve scallops if large.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute scallops until pale golden on edges and cooked through, about 2 minutes on each side.
- Transfer scallops to a heatproof dish and keep warm, covered.
- Add shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring occasionally, until softened.
- Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced to about 3 tablespoons.
- Add pine nuts, tomatoes, and cream and bring just to a boil.
- Stir in Parmesan and pesto and remove skillet from heat.
- Stir in scallops.
- Cook pasta in boiling water until al dente and drain in a colander.
- Return pasta to kettle and add scallop mixture, tossing gently to combine.
