Squid Ink Pasta with Scallops, Tomatoes and Basil

Last weekend I went camping in Joshua Tree. It was an amazing amazing experience but by the time I got home I was ready to leave my Lara Bar/Apple/Hummus meals behind me and make some nice pasta. I picked up this squid ink pasta from Trader Joe’s a while back and hadn’t had the chance to try it yet. I’ve always like squid ink pasta, it’s super popular in Southern Italian cuisine, especially when it’s a seafood pasta. I worked at the Fish Shop during the day so I brought home these beautiful scallops :). Maybe I’m biased but I think they’re the bessssst. These roasted tomatoes are also a new Trader Joe’s item that are bomb.com.

{serves 2}

  • 6 BIG scallops
  • 1 pack squid ink pasta
  • 10 fresh cherry tomatoes
  • 10 roasted dried tomatoes (in oil)
  • 1 big handful fresh basil
  • 3 tbsp (roughly) olive oil
  • 1 pat butter
  • 1 pinch nutmeg
  • a splash of white wine (optional)
  1. boil water and cook pasta according to instructions
  2. gently clean scallops with a wet paper towel
  3. heat 1.5 tbsp olive oil and butter in a pan over low heat, allow the butter to start to brown, add nutmeg
  4. add scallops gently (tongs are great for this)
  5. let scallops cook on each side for about 2 minutes then flip them, they should be just starting to get some color on the bottom
  6. when they start to stick to the pan add a splash of wine to deglaze the pan
  7. when they are pure white and just starting to brown remove them from the pan, set them on a plate in the oven to keep warm
  8. strain pasta then add it back to the pasta bowl, drizzle with remaining olive oil, halve tomatoes and add them to the pasta
  9. serve pasta and top with three scallops each, drizzle with sauce from the scallop pan
  10. slice basil and use it to garnish, parmesan and red pepper flakes optional!

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