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Nero di Seppia with Seared Scallops

Now that Fall has clearly arrived (cool weather, shorter nights… even snow!) my cooking habits have shifted from easy outdoor grilling to hearty and filling.

Squid-Ink-Pasta-with-Scallops

Pasta is my go-to meal when cool weather starts to set in. A big, hearty bowl of pasta can warm you up even on the coldest of days. It’s truly comfort food at its finest. The problem I have with pasta is that I could eat it every day. For real. Every. Day. The possibilities and combinations are infinitely endless! I mean, how could you possibly turn your nose up at Creamy Mac and Cheese? Mediterranean Pasta Salad? Freakin’ Slow Cooker Short Rib Sauce with Bucatini? Exactly, you can’t!

Scallop-Squid-Ink-Pasta

So imagine how overcome with delight I was when I stumbled upon this. Yes that’s BLACK pasta. Nero di Seppia to be exact! If you have have never heard of nero di seppia you may be surprised to learn it gets it deep black colour from cuttlefish ink. Pretty impressive right? And because it complements seafood so well I knew right away I HAD to serve this pasta with buttery, rich seared scallops. Talk about the ultimate pasta lovers dream!

Squid-Ink-Scallop-Pasta

Nero di Seppia with Seared Scallops

Known for its dark colour and delicate flavour, nero di seppia is the perfect pasta for seafood. This pasta dish features a light & simple tomato sauce and rich sea scallops. An impressive dinner for any occasion!

Ingredients
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 (796 ml) can diced tomatoes
1 tsp Italian seasoning
1/4 tsp Chipotle Chili Pepper powder
1/4 cup of 18% table cream
Salt and Pepper
250g PC Black Label Nero di Seppia Spaghetti
30-40 Jumbo Sea Scallops (either fresh or previously frozen)
1 tbsp olive oil
1 tbsp butter
1/4 cup grated Parmesan
5-6 basil leaves, chopped

Directions
1. In a medium sized pot over high heat add olive oil and onion. Cook until onion becomes translucent, approx 3-4 minutes. Add garlic and continue to cook for another minute. Add diced tomatoes, Italian seasoning, and chipotle chili pepper powder. Let simmer on medium-low for 15-20 minutes or until sauce starts to thicken. Slowly pour in table cream, stirring constantly until incorporated. Stir in salt and pepper. Let simmer, uncovered.
2. Cook pasta according to package directions.
3. Ensure scallops are dry (pat down with a paper towel if needed). Salt the scallops. Add olive oil and butter to pan set over high heat. Once the butter is melted and begins to bubble, gently add the scallops. Sear the scallops for 1-2 minutes on each side until golden brown crust starts to form. Remove from pan and set aside.
4. In a large bowl add cooked pasta & sauce. Toss to coat. Top with seared scallops, grated Parmesan and chopped basil. Serve hot with a glass of red wine!

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