Spaghettini With Pine Nuts And Spicy Scallops Recipes

SPAGHETTINI WITH SPICY SEAFOOD

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
• Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
• While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
• Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI AND BASIL

Steps:

• Wash the scallops. Remove the tough tendon on the side and dry well on paper towels. 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 ½ teaspoon of the salt and all of the pepper. 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. 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. Drain the spaghettini, add to the scallops and toss. Add the butter and basil and toss again. Serve hot. Makes 6 to 8 servings.

SCALLOP QUICHE RECIPE

Steps:

• Blend eggs, flour, baking powder, salt and milk and put in a greased deep pie plate. Press scallops, mushrooms, onions, cheeses into egg mixture. Bake in oven for 45 minutes at 350* Allow 10 minutes to set after baking.

SPAGHETTINI WITH PINE NUTS AND SPICY SCALLOPS RECIPE

Steps:

• 1. In a small frying pan, toast the pine nuts over moderate heat, stirring, until lightly browned, about 5 minutes. Remove. 2. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain. 3. While the pasta cooks, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat. Add the scallops and sear until brown on the bottom, 1 to 2 minutes. Turn the scallops and sear until brown on the other side, another minute or two. Remove the scallops from the pan and cut them into quarters. 4. Reduce the heat to moderate. Heat the remaining 4 tablespoons oil in the pan used to toast the pine nuts. Add the garlic, white scallion slices, chopped parsley, red-pepper flakes and salt. Cook, stirring, until the scallions soften, about 2 minutes. 5. Drain the spaghettini. Toss the pasta with the toasted pine nuts, scallops, scallion mixture, scallion greens and parsley leaves.