Grilled Sea Scallops With Angel Hair Cooked In Squid Ink And Roasted Tomato-Saffron Vinaigrette
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
52
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 cloves
Garlic (finely chopped)1 cup
White Wine1 cup
Red Wine Vinegar1 tbsp
Dijon Mustard2 tsps
Honey1 cup
Virgin Olive Oil (extra)1
Salt1 large
Onion (finely chopped)4 cups
Clam Broth1 tbsps
Squid (ink)12
Sea ScallopsDirections:
1
Place shallot, garlic, white wine and saffron in a small saucepan and reduce by 3/4
2
Place the mixture into a blender, add the vinegar, mustard and honey and blend until smooth
3
With the motor running, drizzle in the olive oil and blend until emulsified
4
Add the tomatoes and blend for 10 second, just to chop slightly
5
Season with salt and pepper; Heat olive oil in a medium saucepan over medium heat
6
Add onion and garlic and cook until soft
7
Increase heat, add clam broth and squid ink and reduce by half, season with salt and pepper, to; Heat grill
8
Brush scallops with oil and season with salt and pepper to taste
9
Grill for 1 to 2 minutes on each side
10
Assemble: Squid ink broth 1 pound angel hair pasta, cooked al dente and drained well Grilled Scallops Tomato-Saffron Vinaigrette Chopped parsley Bring the squid ink broth to a simmer over low heat
11
Add the angel hair pasta to the broth and toss to coat
12
Divide the pasta among 4 plates
13
Arrange 3 scallops around the edge of the pasta and drizzle with the vinaigrette and choppe