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La Belle Cuisine -
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"To cook is to
create. And to create well...is an act of integrity, and faith."
"The discovery of a new dish does more for the
happiness of the human race
than the discovery of a star."
~ Anthelme Brillat-Savarin
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Remi's Italian-American Café
Gourmet April 1996
3 ounces dried tomatoes (about 1 cup), not packed in oil
1 pound sea scallops
1 pound penne or bow-tie pasta
1 tablespoon olive oil
1 1/2 tablespoons minced shallots
1 cup dry white wine
1/2 cup pine nuts, toasted until golden
2 cups heavy cream
1/4 cup freshly grated Parmesan
1/2 cup prepared basil pesto
In a small heatproof bowl pour enough boiling water over tomatoes
to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes, discarding liquid,
and slice thin. While tomatoes are soaking, remove tough muscle from side of each scallop
if necessary and halve scallops if large.
In a 6-quart kettle bring 5 quarts salted water
to a boil for pasta.
In a large heavy skillet heat oil over moderately high heat until hot
but not smoking and sauté scallops until pale golden on edges and cooked through, about 2
minutes on each side. Transfer scallops to a heatproof dish and keep warm, covered. Add
shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring
occasionally, until softened. Add wine and boil, uncovered, stirring to scrape up browned
bits, until reduced to about 3 tablespoons. Add pine nuts, tomatoes, and cream and bring
just to a boil. Stir in Parmesan and pesto and remove skillet from heat. Stir in scallops.
Cook pasta in boiling water until al dente and drain in a colander. Return pasta to kettle
and add scallop mixture, tossing gently to combine.
Serves 4 to 6.
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