• 4servings
  • 40minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B9
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup(s) coarse fresh bread crumbs

  2. 3 1/20 tablespoon(s) extra-virgin olive oil

  3. Salt and freshly ground pepper

  4. 2 tablespoon(s) chopped black olives , such as Calamata

  5. 2 tablespoon(s) chopped oil-packed sun-dried tomatoes

  6. 1 tablespoon(s) balsamic vinegar

  7. 3/4 pound(s) spaghetti

  8. 1 1/20 pound(s) sea scallops

  9. 1/2 cup(s) dry white wine

  10. 1 cup(s) finely chopped tomatoes

  11. 1/3 cup(s) grated ricotta salata (1 ounce)

  12. 2 tablespoon(s) chopped basil leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400°F. On a rimmed baking sheet, toss the bread crumbs with 1 tablespoon of the olive oil and season with salt and pepper. Bake for 12 minutes, or until browned and crisp.

  2. In a small bowl, combine the olives, sun-dried tomatoes, balsamic vinegar and 1/2 tablespoon of the olive oil.

  3. In a large pot of boiling salted water, cook the spaghetti until al dente. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the scallops with salt and pepper and cook over high heat until well browned on the bottom, about 3 minutes. Turn the scallops and cook until just done, about 1 minute longer. Transfer the scallops to a large plate. Add the wine to the skillet and cook, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes. Pour in any accumulated juices from the scallops and remove from the heat.

  4. Drain the spaghetti and transfer it to a large, shallow serving bowl. Add the pan sauce, the olive-and-sun-dried-tomato mixture and the chopped tomatoes and toss well; season with salt and pepper. Arrange the scallops on top of the spaghetti, scatter the ricotta salata, basil and bread crumbs on top and serve.

  5. Wine Recommendation: The sweet scallops, acidic tomatoes and briny olives here point to an assertive but not-too-rich Italian white. Try a Vermentino, such as the 2000 Antinori.


Send feedback