Description
Indulge in a flavorful culinary experience with our Squid Ink Pasta With Chili Scallops recipe. Learn how to create this impressive dish at home today!
Ingredients
- 1 pound (450g) squid ink pasta
- 1 pound (450g) scallops
- 2 tablespoons (30ml) vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon (5g) red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon (15ml) lemon juice
- 2 tablespoons (8g) chopped parsley
- 1 tablespoon (14g) vegetable-based butter
Instructions
- Bring a large pot of salted water to a boil.
- Add the squid ink pasta and cook according to package instructions until al dente.
- Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Pat the scallops dry with paper towels and season with salt and black pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Add the scallops to the skillet in a single layer.
- Sear the scallops for 2-3 minutes on each side until golden brown.
- Remove the scallops from the skillet and set aside.
- In the same skillet, add minced garlic and red pepper flakes.
- Sauté for 1 minute until fragrant.
- Add the cooked pasta and reserved pasta water to the skillet.
- Toss the pasta to coat evenly with the garlic mixture.
- Stir in the lemon juice and butter until melted and combined.
- Return the scallops to the skillet and gently toss with the pasta.
- Adjust seasoning with more salt and black pepper if needed.
- Sprinkle with chopped parsley before serving.
Notes
- Ensure the scallops are thoroughly dried before seasoning for a perfect sear.
- Adjust the red pepper flakes to suit your preferred level of spiciness.
- Fresh lemon juice adds a vibrant flavor that complements the seafood beautifully.
