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Grilled Sea Scallops With Angel Hair Cooked In Squid Ink
Ingredients
- 1 x shallot thinly sliced
- 4 x garlic cloves minced
- 1 c. white wine
- 1 pch saffron
- 1/2 c. red wine vinegar
- 1 Tbsp. Dijon mustard
- 2 tsp honey
- 1 c. extra-virgin extra virgin olive oil
- 2 x plum tomatoes sliced in half, oven roasted till soft and minced Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion finely minced
- 4 x garlic cloves finely minced
- 4 c. clam broth
- 1 Tbsp. squid ink Salt to taste Freshly-grnd black pepper to taste
- 12 x sea scallops Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste Squid Ink Broth
- 1 lb angel hair pasta cooked al dente, and liquid removed well Grilled Scallops Tomato-Saffron Vinaigrette Minced fresh parsley
Directions
- Roasted Tomato-Saffron Vinaigrette: Place shallot, garlic, white wine and saffron in a small saucepan and reduce by 3/4. Place the mix into a blender, add in the vinegar, mustard and honey and blend till smooth. With the motor running, drizzle in the extra virgin olive oil and blend till emulsified. Add in the tomatoes and blend for 10 second, just to chop slightly. Season with salt and pepper
- Squid Ink Broth: Heat extra virgin olive oil in a medium saucepan over medium heat. Add in onion and garlic and cook till soft. Increase heat, add in clam broth and squid ink and reduce by half, season with salt and pepper, to taste.
- Grilled Scallops: Heat grill. Brush scallops with oil and season with salt and pepper to taste. Grill for 1 to 2 min on each side.
- Assembly: Bring the squid ink broth to a simmer over low heat. Add in the angel hair pasta to the broth and toss to coat. Divide the pasta among 4 plates. Arrange 3 scallops around the edge of the pasta and drizzle with the vinaigrette and minced parsley.
- This recipe yields 4 servings.
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