Spaghetti with Scallops, Roasted Red Peppers, and Pine Nuts

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This pasta has three kinds of sweetness: the sweetness of the sea scallops, the roasted sweetness of red peppers, and the nutty sweetness of the pine nuts. All blend to make it a memorable pasta.


  • Salt
  • 6 to 8 ounces dried spaghetti or linguine
  • ½ cup olive oil
  • ¾ pound sea or bay scallops (see Notes), tough foot removed
  • 6 ounces roasted red peppers (see Notes), cut into 3 by ¼-inch strips (about 2 peppers)
  • 2 teaspoons fresh lemon juice
  • ½ cup pine nuts, toasted
  • freshly ground pepper to taste
  • 2 teaspoons chopped fresh chives or 2 tablespoons parsley


Heat a large pot of salted water to boiling. Add the pasta and cook until al dente.

Meanwhile, heat the olive oil in a large sauté pan or skillet over high heat. Add the scallops and sear about a minute on each side. Add the roasted peppers with some of the oil they marinated in and the lemon juice. Warm through quickly and season to taste with salt and pepper.

Drain the pasta and transfer to a pasta bowl. Add the scallop mixture and pine nuts; quickly toss to combine. Sprinkle with the chives. Serve hot.