• 6servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Phelps

  2. 1 lb 454g / 16oz Bay scallops

  3. 1/4 cup 59ml Olive oil - extra-virgin

  4. 2 cups 186g / 6.6oz Garlic cloves - minced (medium)

  5. 1/3 cup 78ml Pine nuts - (pignoli)

  6. 2 tablespoons 30ml Salt plus

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/4 teaspoon 1 1/3ml Freshly ground pepper

  9. 1 lb 454g / 16oz Spaghettini

  10. 1 Unsalted butter - melted (4 oz)

  11. 3/4 cup 30g / 1.1oz Packed fresh basil leaves - coarsely chopped

Instructions Jump to Ingredients ↑

  1. Wash the scallops. Remove the tough tendon on the side and dry well on paper towels.

  2. In a large saucepan or flame-proof casserole, heat the oil. Add the garlic and cook over moderately low heat until softened but not browned, about 3 minutes. Add the pine nuts, increase the heat to moderate and cook, stirring frequently, until the nuts are lightly browned, about 2 minutes. Remove the sauce from the heat and season with 1/2 tsp. of the salt and all of the pepper.

  3. Bring a large pot of water to a boil. Add the remaining 2 tablespoons salt and the spaghettini. Cook the pasta until al dente, 8 to 10 minutes.

  4. Meanwhile, add the scallops to the garlic and pine nut sauce. Cook over high heat, tossing frequently, until the scallops are just opaque throughout, 2 to 3 minutes. Remove from the heat and season with an additional pinch of salt and pepper.


Send feedback