Ingredients:
3 oz sundried tomatos (not oil packed)
1 lb scallops
1 lb bow tie pasta
1 tbsp olive oil
1 1/2 tbsp minced shallots
1 cup dry white wine
1/2 cup toasted pine nuts
2 cups heavy cream
1/4 cup grated parmesan cheese
1/2 cup prepared basil pesto
Directions:
In a small heatproof bowl, pour enough boiling water over tomatos to cover and let stand for 20-30 minutes, or until soft. drain tomatos, 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 qt kettle, bring 5 quarts of salted water to a boil for pasta.
In a large heavy skillet, heat oil over moderately high heat until hot, but not smoking, and saute` scallops until pale golden on edges and cooked through. about 2 minutes on each side. Transfer scallops to a heat proof dish and keep warm and covered.
Add shallots to oil remaining in skillet and cook, uncovered, over moderate heat, stirring occasionally, until soften. Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced, about 3 tbsp's. Add pine nuts, tomatoes and cream and bring 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 colander. Return pasta to kettle and add scallop mixture, tossing gently to combine.
Serves 4-6 people
