Grilled Sea Scallops With Angel Hair Cooked In Squid Ink

By á-170456

Ingredients

• ROASTED TOMATO-SAFFRON VINAIGRETTE:
• 1 shallot thinly sliced
• 4 garlic cloves chopped
• 1 cup white wine
• 1 pinch saffron
• 1/2 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 1 cup extra-virgin olive oil
• 2 plum tomatoes sliced in half, oven roasted until soft and chopped
• Salt to taste
• Freshly-ground black pepper to taste
• SQUID INK BROTH:
• 1 tablespoon olive oil
• 1 large onion finely chopped
• 4 garlic cloves finely chopped
• 4 cups clam broth
• 1 tablespoon squid ink
• Salt to taste
• Freshly-ground black pepper to taste
• GRILLED SCALLOPS:
• 12 sea scallops
• Olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste
• ASSEMBLY:
• Squid Ink Broth
• 1 pound angel hair pasta cooked al dente, and drained well
• Grilled Scallops
• Tomato-Saffron Vinaigrette
• Chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Roasted Tomato-Saffron Vinaigrette: Place shallot, garlic, white wine and saffron in a small saucepan and reduce by 3/4. Place the mixture into a blender, add the vinegar, mustard and honey and blend until smooth. With the motor running, drizzle in the olive oil and blend until emulsified. Add the tomatoes and blend for 10 second, just to chop slightly. Season with salt and pepper

Squid Ink Broth: Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft. Increase heat, add 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 minutes on each side.

Assembly: Bring the squid ink broth to a simmer over low heat. Add 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 chopped parsley.

This recipe yields 4 servings.