Cook pasta according to package instructions. Drain and set aside.
In a food processor, mix dried tomatoes, 1/2 cup (125 mL) oil and pesto together. Set aside.
In a skillet, heat remaining oil and cook garlic for 1 min. Add scallops and cook until golden brown, about 2 min per side.
In a bowl, toss spaghettini with dried tomato mixture. Transfer pasta to 4 plates and top with scallops.
Sprinkle with grated Parmesan to taste.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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