Recipe: Linguine with Scallops and Sun Dried Tomatoes

LINGUINE WITH SCALLOPS AND SUN DRIED TOMATOES

1 (8 ounce) package linguine
1 (8 ounce) package spinach linguine
Salt
1/2 of a 3 ounce package sun dried tomatoes without salt (about 8 tomato halves)
1/4 cup packed fresh basil leaves or arugula
1 pound medium-size sea scallops
Olive oil
1 tablespoon all-purpose flour
1 pint half-and half
Chopped fresh basil
1/2 teaspoon cracked black pepper

Cook linguine and spinach linguine according to package directions but cook each separately and use 2 teaspoons salt in water for each. Drain; keeping linguine separate, keep warm.

Meanwhile, place dried tomatoes in small bowl; pour boiling water over tomatoes to cover; let stand 5 minutes to soften. Drain. Cut tomatoes and basil into thin strips; set aside.

Rinse scallops with running cold water to remove sand from crevices. Pat dry with paper towels. Cut each scallop in half if large.

In 10-inch skillet over high heat, in 1 tablespoon hot olive oil cook scallops with 1/2 teaspoon salt until scallops are lightly browned and opaque throughout. With slotted spoon, remove scallops to small bowl.

In drippings in skillet and 1 tablespoon additional hot olive oil, over medium heat, cook flour 1 minute. Gradually stir in half-and-half, dried tomatoes, and 3/4 teaspoon salt (or salt to taste) and cook, stirring constantly, until mixture boils and thickens slightly. Return scallops to skillet, heat through.

TO SERVE:
Arrange linguine side-by side on warm platter, spoon scallop mixture over top. Sprinkle with fresh basil and cracked black pepper. Toss before serving.

MAKES 6 main dish servings
From: SueCaracas - 01-07-98