Scallops Verde

Directions

1. 1
   In a small heatproof bowl, pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft.
2. 2
   Drain tomatoes, discarding liquid, and slice thin.
3. 3
   While tomatoes are soaking, remove tough muscle from side of each scallop if necessary and halve scallops if large.
4. 4
   In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
5. 5
   In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute scallops until pale golden on edges and cooked through, about 2 minutes on each side.
6. 6
   Transfer scallops to a heatproof dish and keep warm, covered.
7. 7
   Add shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring occasionally, until softened.
8. 8
   Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced to about 3 tablespoons.
9. 9
   Add pine nuts, tomatoes, and cream and bring just to a boil.
10. 10
    Stir in Parmesan and pesto and remove skillet from heat.
11. 11
    Stir in scallops.
12. 12
    Cook pasta in boiling water until al dente and drain in a colander.
13. 13
    Return pasta to kettle and add scallop mixture, tossing gently to combine.