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Source: Food and Wine Quick from Scratch

Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts
Sweet scallops, intense sun-dried tomatoes, and rich, crunchy pine nuts offer a rather incredible blend of textures and flavors. Don’t cook the scallops too long or they’ll toughen. If you have bay rather than sea scallops, use them whole and sauté them.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 13 minutes
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1/4 cup pine nuts
3/4 pound linguine
6 tablespoons olive oil
1 1/2 pounds sea scallops
salt
1/2 cup oil-packed sun-dried tomatoes, drained, cut into 1/4-inch pieces
6 garlic cloves, minced
Scant 1/2 teaspoon dried red pepper flakes




Heat the oven to 350 degrees. Toast the pine nuts in the oven until golden brown, about 8 minutes.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.

Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, 1 to 2 minutes. Turn and sear until brown on the other side, 1 to 2 minutes longer. Remove the scallops and cut them into quarters.

In the same pan, heat the remaining 5 tablespoons oil over moderate heat. Add the tomatoes, garlic, 2 tablespoons of the parsley, the red-pepper flakes, and 1/2 teaspoon salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.


Wine Recommendation: Many think tocai friulano is northeastern Italy’s finest white wine. Full and rich enough to partner the scallops, it also has enough crisp acidity to stand up to the tomatoes. The wine’s nutty taste makes it a natural with this dish.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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