Spaghetti With Scallops, Sun-Dried Tomatoes And Olives

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1 cup coarse fresh bread crumbs

3 1/2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons chopped black olives, such as Calamata

2 tablespoons chopped oil-packed sun-dried tomatoes

1 tablespoon balsamic vinegar

3/4 pound spaghetti

1 1/2 pounds sea scallops

1/2 cup dry white wine

1 cup finely chopped tomatoes

1/3 cup grated ricotta salata (1 ounce)

2 tablespoons chopped basil leaves

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