Ingredients
1cupfresh bread crumbs,coarse
3½tbspextra-virgin olive oil
salt and freshly ground pepper
2tbspblack olives,chopped
2tbspsun-dried tomatoes,chopped, oil-packed
1tbspbalsamic vinegar
¾lbspaghetti
1½lbssea scallops
½cupdry white wine
1cuptomatoes,finely chopped
1cupricotta salata,(1 oz) grated
2tbspbasil leaves,chopped
Preparation
Preheat the oven to 400 degrees F.
On a rimmed baking sheet, toss the bread crumbs with 1 tablespoon of olive oil, and season with salt and pepper.
Bake for 12 minutes, or until browned and crisp.
In a small bowl, combine the olives, sun-dried tomatoes, balsamic vinegar, and ½ tablespoon of olive oil.
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 for about 3 minutes until well-browned on the bottom.
Turn the scallops and cook for about 1 minute longer until just done.
Transfer the scallops to a large plate.
Add the wine to the skillet and cook, scraping up any browned bits, about 3 minutes until reduced to ¼ cup,
Pour in any accumulated juices from the scallops and remove them from the heat.
Drain the spaghetti and transfer it to a large, shallow serving bowl.
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.
