- 1 cup coarse fresh bread crumbs
- 3 1/2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons chopped black olives, such as Calamata
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- 1 tablespoon balsamic vinegar
- 3/4 pound spaghetti
- 1 1/2 pounds sea scallops
- 1/2 cup dry white wine
- 1 cup finely chopped tomatoes
- 1/3 cup grated ricotta salata (1 ounce)
- 2 tablespoons chopped basil leaves
- Preheat the oven to 400°. On a rimmed baking sheet, toss the bread crumbs with 1 tablespoon of the olive oil and season with salt and pepper. Bake for 12 minutes, or until browned and crisp.
- In a small bowl, combine the olives, sun-dried tomatoes, balsamic vinegar and 1/2 tablespoon of the olive oil.
- In a large pot of boiling salted water, cook the spaghetti until al dente. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the scallops with salt and pepper and cook over high heat until well browned on the bottom, about 3 minutes. Turn the scallops and cook until just done, about 1 minute longer. Transfer the scallops to a large plate. Add the wine to the skillet and cook, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes. Pour in any accumulated juices from the scallops and remove from the heat.
- Drain the spaghetti and transfer it to a large, shallow serving bowl. Add the pan sauce, the olive-and-sun-dried-tomato mixture and the chopped tomatoes and toss well; season with salt and pepper. Arrange the scallops on top of the spaghetti, scatter the ricotta salata, basil and bread crumbs on top and serve.
The sweet scallops, acidic tomatoes and briny olives here point to an assertive but not-too-rich Italian white. Try a Vermentino.