Categories: Pasta, Italian, Seafood 
      Yield: 6 to 8 serv. 
  
           -JUDI M. PHELPS 
      1 lb Bay scallops 
    1/4 c  Olive oil; extra-virgin 
           -preferred 
      2 md Garlic cloves; minced 
    1/3 c  Pine nuts (pignoli) 
      2 tb Salt plus 
    1/2 ts Salt 
    1/4 ts Freshly ground pepper 
      1 lb Spaghettini 
      1    Stick (4 oz) unsalted butter 
           -melted 
    3/4 c  Packed fresh basil leaves; 
           -coarsely chopped 
  
  Wash the scallops.  Remove the tough tendon on the side and dry well 
  on paper towels. 
   
  In a large saucepan or flame-proof casserole, heat the oil.  Add the 
  garlic and cook over moderately low heat until softened but not 
  browned, about 3 minutes.  Add the pine nuts, increase the heat to 
  moderate and cook, stirring frequently, until the nuts are lightly 
  browned, about 2 minutes.  Remove the sauce from the heat and season 
  with 1/2 tsp. of the salt and all of the pepper. 
   
  Bring a large pot of water to a boil.  Add the remaining 2 
  tablespoons salt and the spaghettini.  Cook the pasta until al 
  dente, 8 to 10 minutes. 
   
  Meanwhile, add the scallops to the garlic and pine nut sauce.  Cook 
  over high heat, tossing frequently, until the scallops are just 
  opaque throughout, 2 to 3 minutes.  Remove from the heat and season 
  with an additional pinch of salt and pepper. 
   
  Drain the spaghettini, add to the scallops and toss.  Add the butter 
  and basil and toss again.  Serve hot.  Makes 6 to 8 servings. 
  Source:  The Best of Food & Wine, the Italian Collection. 
   
  Shared and MM by Judi M. Phelps. 
  jphelps@shell.portal.com, juphelps@delphi.com, or 
  jphelps@best.com