Instructions: Toast the pine nuts in a non-stick pan over medium heat for a few minutes, stirring often, until lightly brown. Boil water for pasta, and add pasta- cook until al dente- in the meantime, lightly cook the garlic in the olive oil,
stirring often. After you cook the garlic, add the scallops to the pan and cook for about
4-5 minutes. Remove them to warm plate.

Add tomatoes and wine to pan, and simmer for a couple of minutes-let this reduce slightly. Add scallops and parsley, and you could add the juice of a lemon here if you wanted. Add scallops and heat through.

Serve over pasta, and top with pine nuts and cheese if desired. The sauce is very light, but the dish is very filling and makes 6 generous servings.

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