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, stirring, for no more than two minutes in all. Fast Weekday Pastas
Reconstituting Dry-Packed Sun-Dried Tomatoes You can use dry-packed tomatoes in place of the oil-packed ones. To reconstitute, put them in a bowl with boiling water to cover well. Let sit for five minutes and then drain.
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.