Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

When you want a flavorful pasta dinner without a lot of fuss, turn to this combination of briny sea scallops, tangy sun-dried tomatoes, and buttery pine nuts. While the linguine cooks, toast the pine nuts in the oven and sear the scallops in a very hot pan. Then cook the tomatoes, garlic, parsley, and red pepper flakes in the same pan before tossing everything together with the linguine. This vibrant dish goes from stovetop to table in just 30 minutes.

Cooking with scallops

With their oceanic sweetness and firm, meaty texture, scallops need very little to be delicious. Seasoning them with salt and searing them briefly on both sides in a hot pan is a simple way to prepare them, but there are some important rules. First, avoid wet-packed scallops, which retain extra water and can be difficult to sear. Next, pat scallops dry with a paper towel so they brown quickly without overcooking. Finally, cook them in batches if necessary; overcrowding the pan can cause the scallops to steam rather than sear.

Notes from the Food & Wine Test Kitchen

• If you’ve got bay scallops, which are smaller and sweeter than sea scallops, use them whole and sauté them, stirring, for no more than two minutes in all. 
• You can use dry-packed sun-dried tomatoes instead of oil-packed ones. To reconstitute, put them in a bowl and cover with boiling water. Let sit for five minutes, then drain.

Suggested pairing

Many think Tocai Friulano (also known as Sauvignonasse) is northeastern Italy’s finest white wine. Full and rich enough to partner with the scallops, it also has enough crisp acidity to stand up to the tomatoes. The wine’s nutty taste makes it a natural with this dish.