Scallop & Pine Nut Sauce With Spaghettini A

This elegant yet approachable Italian dish features tender bay scallops nestled in a fragrant sauce of toasted pine nuts, garlic, and fresh basil. The spaghettini provides a delicate canvas for the rich, nutty flavors, while the extra-virgin olive oil adds a smooth, fruity finish. It&# 226;ÂÂs perfect for a romantic weeknight dinner or a light weekend lunch that feels special without requiring hours in the kitchen. The key is cooking the scallops quickly so they remain plump and juicy, while the pine nuts provide a delightful crunch. Serve immediately to enjoy the full aroma of the fresh basil and the warmth of the pasta.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 155.0

Description

This elegant yet approachable Italian dish features tender bay scallops nestled in a fragrant sauce of toasted pine nuts, garlic, and fresh basil. The spaghettini provides a delicate canvas for the rich, nutty flavors, while the extra-virgin olive oil adds a smooth, fruity finish. It&# 226;ÂÂs perfect for a romantic weeknight dinner or a light weekend lunch that feels special without requiring hours in the kitchen. The key is cooking the scallops quickly so they remain plump and juicy, while the pine nuts provide a delightful crunch. Serve immediately to enjoy the full aroma of the fresh basil and the warmth of the pasta.

Ingredients

1 pound Bay scallops
1/4 cup Olive oil; extra-virgin
2 medium Garlic cloves, minced
1/3 cup Pine nuts (pignoli)
1 pound Spaghettini
4 ounces Unsalted butter, melted
3/4 cup Fresh basil leaves, coarsely chopped
2.5 tablespoons Salt
1/4 teaspoon Freshly ground pepper

Directions

1
Wash the scallops gently and pat them completely dry with paper towels.
2
Inspect each scallop and remove any tough side tendon if present.
3
Bring a large pot of water to a boil and add 2 tablespoons of salt.
4
Add the spaghettini to the boiling water and cook until al dente, about 8 to 10 minutes.
5
While the pasta cooks, heat the olive oil in a large saucepan or flame-proof casserole over moderately low heat.
6
Add the minced garlic and cook until softened but not browned, about 3 minutes.
7
Add the pine nuts to the pan, increase heat to moderate, and cook stirring frequently until lightly browned, about 2 minutes.
8
Remove the pan from the heat and season with 1/2 teaspoon salt and all the pepper.
9
Return the pan to high heat and add the dried scallops.
10
Cook the scallops, tossing frequently, until just opaque throughout, about 2 to 3 minutes.
11
Remove the scallops from the heat and season with an additional pinch of salt and pepper.
12
Drain the cooked spaghettini and add it directly to the pan with the scallops and sauce.
13
Pour in the melted butter and add the chopped basil.
14
Toss everything together vigorously until well combined and coated.
15
Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 155.0kcal

% Daily Value *
Total Fat 10.5g17%
Saturated Fat 1.6g8%
Cholesterol 26.5mg9%
Sodium 423.7mg18%
Total Carbohydrate 4.1g2%
Dietary Fiber 0.0g0%
Sugars 4.1g
Protein 9.8g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the scallops as they will become rubbery. They are done as soon as they turn opaque.

Keep an eye on the pine nuts as they can burn quickly. Toast them just until fragrant and golden.

For a richer sauce, reserve a cup of pasta water before draining and add a splash to the pan when tossing the pasta.

If using larger sea scallops, slice them in half before cooking to ensure even cooking with the spaghettini.

Keywords: scallops, pine nuts, spaghettini, italian pasta, seafood recipe, garlic sauce, basil, quick dinner, date night, light meal, toasted nuts, bay scallops, pasta primavera, olive oil, butter, fresh herbs, easy cooking, gluten free option, spring dinner

Read it online: https://www.chefs-mate.com/recipe/scallop-pine-nut-sauce-with-spaghettini-a/