Imagine a dish that transforms ordinary ingredients into an extraordinary culinary experience – this Scallop and Pine Nut Spaghettini is that magical creation! With golden-seared scallops, toasted nutty pine nuts, and a delicate white wine sauce, this recipe promises to transport you straight to the coastal regions of Italy in just 30 minutes. Whether you're looking to impress a date or treat yourself to a restaurant-quality meal at home, this recipe is your ticket to gastronomic bliss.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb scallops
- 1/2 cup pine nuts
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 lb spaghettini
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat, preparing for the pasta.
- Pat the scallops dry with paper towels to ensure they will sear properly. Season both sides with salt and freshly ground black pepper.
- Toast pine nuts in a dry skillet over medium heat until golden brown, stirring constantly to prevent burning. Remove and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
- Add scallops to the skillet, ensuring they are not overcrowded. Sear for 2-3 minutes on each side until golden brown and just cooked through.
- Pour white wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to reduce by half, creating a flavorful sauce.
- Meanwhile, cook spaghettini in the boiling water according to package instructions until al dente, typically 8-10 minutes.
- Drain pasta, reserving 1/4 cup of pasta water. Return pasta to the pot.
- Add seared scallops, toasted pine nuts, and pan sauce to the pasta. Toss gently to combine.
- If the sauce seems dry, add reserved pasta water to create a light, silky coating.
- Garnish with freshly chopped parsley and an extra sprinkle of toasted pine nuts.
- Serve immediately, presenting the pasta hot with the scallops and pine nuts distributed evenly.
Tips
- Scallop Searing Secrets: Always pat scallops completely dry before cooking to achieve that perfect golden-brown crust. Moisture is the enemy of a good sear!
- Pine Nut Precision: Toast pine nuts carefully – they can burn quickly. Keep them moving in the pan and watch for a golden color.
- Pasta Water Magic: Always reserve some pasta water. Its starchy goodness helps create a silky, clingy sauce that coats every strand of spaghettini.
- Temperature Control: Use medium-high heat for scallops – too low, and they'll steam; too high, and they'll burn.
- Timing is Everything: Cook scallops just until they're opaque and slightly firm. Overcooking makes them tough and rubbery.
- Wine Selection: Choose a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc that complements the delicate flavor of the scallops.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 30g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 55mg
