Beautiful black pasta with a hint of squid—a delicious and visual dish perfect for a celebration meal. The flavour of salty anchovy coupled with fresh lemon is a taste explosion. This dish can be further jazzed up with some seared cherry tomatoes and broccolini!
Tip
You can substitute prawns for scallops and have equally tasty results.
Chili Garlic Squid Ink Pasta with Seared Scallops
Ingredients
- 3 Tbsp (45 mL) grapeseed or extra-virgin olive oil, divided
- 2 garlic cloves, smashed and minced
- 1 anchovy fillet, chopped
- 1/2 tsp (2 mL) crushed dried chilies, plus extra
- 1 Tbsp (15 mL) lemon juice
- 8 large sea scallops
- 1/2 tsp (2 mL) smoked paprika
- 1/2 lb (225 g) squid ink or black bean spaghetti (or gluten free, if desired)
- 1/4 tsp (1 mL) black sesame seeds
- 1/4 tsp (1 mL) flaked sea salt
Nutrition
Per serving:
- calories359
- protein15g
- fat12g
- saturated fat2g
- trans fat0g
- carbohydrates48g
- sugars2g
- fibre2g
- sodium256mg
Directions
01
In very small saucepan, combine 2 Tbsp (30 mL) oil, garlic, anchovy, and chilies. Warm gently over medium-low heat, being careful to simply soften garlic, not burn, or sauce will become bitter. Remove from heat. Add lemon juice and whisk, dissolving anchovy into mixture. Set aside.
02
Remove shells from scallops, if still intact, and discard. Blot scallops dry and brush with remaining oil. Dust with smoked paprika. Set aside.
03
Bring large saucepan with salted water and a splash of oil to a full rolling boil. Add pasta and cook until al dente, about 6 to 8 minutes for dried. Drain well and place in heated bowl. Add half the garlic chili oil and, using tongs, gently toss to ensure all the strands are lightly oiled.
04
Meanwhile, heat a skillet large enough to sauteu0301 scallops without touching each other. Sauteu0301 scallops on one side for 2 minutes, then flip and continue to cook for 1 more minute, or until they are almost opaque in the centre. You do not want to overcook or they will quickly become rubbery. Immediately remove from heat.
05
To serve, take a fork and dip into pasta. Take up some noodles and twist into spoon to make a round stack. Place a couple of stacks on each heated serving dish and top with a couple of scallops. Drizzle with a couple of dots of remaining chili garlic oil and a pinch of flaked salt. Top with a few crushed dried chilies and black sesame seeds. Enjoy!
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
