Squid Ink Pasta with Scallops

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Serves 4

Adapted from Good Food

• 16 scallops, with roe

• 4 tablespoons olive oil

• 1-2 large garlic cloves, minced

• 1 teaspoons red chili flakes

• Salt and pepper

• 2 teaspoons vermouth

• 400 gram diced, tomatoes

• ½ cup chicken stock

• 400 gram fettuccine nero, squid ink pasta, or other long pasta

• 1 teaspoon chopped parsley

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1. Remove the roe from the scallops and devein. Reserve the scallops.

2. In a large pan, heat 2 tablespoons of olive oil on medium-high heat. Add the garlic, chili, and a pinch of salt.

3. Continue frying until the garlic turn golden brown, about 1-2 minutes. Add the vermouth, diced tomatoes, and chicken stock. Bring to a boil, then reduce heat and simmer for 8 minutes.

4. Remove from heat and blend until emulsified.

5. Bring a pot of water to a boil. Add pasta and cook according to the instructions until al dente. Strain and set aside.

6. Heat remaining 2 tablespoons of olive oil in a frying pan on high heat and sear scallops to form a golden crust on each side. Make sure not to overcook. Remove from heat.

7. Warm the pasta sauce in a large saucepan. Add salt and pepper to taste. Fold in the cooked pasta and parsley.

8. Serve pasta and top with scallops.

9. Enjoy!