INGREDIENTS

1. 1/4cuppine nuts
2. 3/4lblinguine
3. 6tablespoonsolive oil
4. 1 1/2lbssea scallops
5. 1/2cupsun-dried tomatoes packed in oil, drained and cut into 1/4 inch pieces
6. 6garlic cloves, minced
7. 6tablespoonsfresh parsley, chopped
8. 1/2teaspoonred pepper flakes

DIRECTIONS

1. Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
2. In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
4. Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
5. Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
6. In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
7. Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
8. Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.