Shells with Scallops and Sun-Dried Tomato Pesto
Serves 4
1 cup water
½ cup dry-packed sun-dried tomatoes
1 clove garlic
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
2 tablespoons olive oil
¼ teaspoon salt
¼ cup dry white wine
2 teaspoons cornstarch
1 pound bay scallops
½ cup reduced-salt chicken stock or fish stock
¾ pound medium shells
2 tablespoons chopped parsley
In a saucepan, bring the water to a boil. Add the tomatoes and cook until softened, about 4 minutes. Add the garlic and cook for another 2 minutes. Pour the mixture into a food processor or blender. Add the pine nuts, cheese, 1 tablespoon of the oil, and salt and blend until smooth to form a tomato pesto. Reserve.
In a small bowl, stir together the wine and cornstarch. Reserve.
In a large, deep skillet, heat the remaining 1 tablespoon oil over medium heat. Add the garlic and cook until soft. Add the scallops and cook until slightly firm. Add the chicken stock and cook for 1 minute. Stir in the tomato pesto. Heat through. Stir the cornstarch mixture and add to the skillet. Cook, stirring constantly, until the sauce thickens slightly, about 1 minute.
Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain.
Transfer the pasta to the skillet and toss so the pasta is glazed with the sauce. Transfer to a warm serving bowl. Sprinkle with the parsley.
