Spaghetti with Scallops, Sun-Dried Tomatoes and Olives

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 tablespoons basil leaves chopped
• 2 tablespoons olives black such as calamata chopped
• 1 cup coarse bread crumbs fresh
• 0.5 cup cooking wine dry white
• 2 tablespoons oil-packed sun-dried tomatoes chopped
• 3.5 tablespoons olive oil extra-virgin
• 1 ounce ricotta salata grated
• 4 servings salt and pepper freshly ground
• 1.5 pounds sea scallops 
• 0.8 pound pasta like spaghetti 
• 1 cup tomatoes finely chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot

Directions

1. Preheat the oven to 40
2. On a rimmed baking sheet, toss the bread crumbs with 1 tablespoon of the olive oil and season with salt and pepper.
3. Bake for 12 minutes, or until browned and crisp.
4. In a small bowl, combine the olives, sun-dried tomatoes, balsamic vinegar and 1/2 tablespoon of the olive oil.
5. In a large pot of boiling salted water, cook the spaghetti until al dente. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the scallops with salt and pepper and cook over high heat until well browned on the bottom, about 3 minutes. Turn the scallops and cook until just done, about 1 minute longer.
6. Transfer the scallops to a large plate.
7. Add the wine to the skillet and cook, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes.
8. Pour in any accumulated juices from the scallops and remove from the heat.
9. Drain the spaghetti and transfer it to a large, shallow serving bowl.
10. Add the pan sauce, the olive-and-sun-dried-tomato mixture and the chopped tomatoes and toss well; season with salt and pepper. Arrange the scallops on top of the spaghetti, scatter the ricotta salata, basil and bread crumbs on top and serve.
11. Wine Recommendation: The sweet scallops, acidic tomatoes and briny olives here point to an assertive but not-too-rich Italian white. Try a Vermentino, such as the 2000 Antinori.