A delightful pasta dish featuring seared scallops, sun-dried tomatoes, and toasted pine nuts for a flavorful and satisfying meal.
Preheat your oven to 350°F (175°C). Spread the pine nuts on a baking sheet and toast them in the oven until golden brown, about 8 minutes.
Keep an eye on the pine nuts as they toast quickly and can burn easily.
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10-12 minutes. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the scallops and sear until golden brown on one side, about 2 minutes. Flip and sear the other side for another 2 minutes. Remove and set aside.
Ensure the pan is hot before adding scallops to achieve a good sear.
In the same pan, add the remaining olive oil and reduce the heat to medium. Stir in the sun-dried tomatoes, garlic, parsley, and red pepper flakes. Cook for 1-2 minutes until fragrant.
Stir constantly to prevent the garlic from burning and turning bitter.
Combine the cooked linguine, scallops, and toasted pine nuts with the sauce in the pan. Toss well to coat evenly. Adjust seasoning with salt if needed.
Add a splash of reserved pasta water if the sauce seems too thick.
Serve the pasta warm, garnished with additional parsley if desired. Enjoy your meal!
Serve immediately to enjoy the best texture and flavor of the scallops.
