Serves 4 to 6
2 tbsp extra virgin olive oil
4 cloves garlic, pressed through garlic press
Pinch hot red pepper flakes
Salt, to taste
2 lb large scallops, patted dry and tossed with 2 tablespoons flour
1 cup white wine
2 tbsp butter
1 lb spaghetti, cooked and drained
2 tbsp minced fresh basil
2 tbsp pine nuts
1 sliced lemon
1. In a large skillet over medium-low heat in hot oil, sauté garlic and hot red pepper flakes 1 minute. Turn heat to medium.
2. Add scallops. Sauté in batches until cooked through. Remove and keep warm.
3. Add wine, stirring up browned bits. Stir in butter. Serve on a platter over spaghetti, garnished with basil, pine nuts and lemon slices.
Load the iPod with Italian music and pour an aromatic Pinot Grigio.