Categories: Seafood

Ingredients

• 18 large sea scallops
• 2 C fresh basil leaves, washed & stemmed
• ! C chopped pine nuts or walnuts
• 1/3 C fresh grated parmesan
• 1/2 C olive oil
• 1 garlic clove
• 16 oz package of thin pasta
• large platter--at least 9 x 12

Directions

1. Thinly slice partially frozen scallops

2. Cook capellini or angel hair pasta per directions using 1T olive oil in water

3. mix basil, parmesan, nuts and garlic

4. spread scallops on platter

5. pour hot, drained pasta over scallops

6. spread basil mixture over pasta

7. drissle with olive oil

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