Squid Ink Pasta with Scallops Lemon and Thyme
Easy
Squid Ink flavored pasta has a mild seafood flavor that enhances various types of seafood!
Prep
Cook
| Category: | Cut Pasta |
Ingredients
For
4
Person(s)
What you'll need:
| 1 lb. Talluto's Squid Ink Pasta |
| 1 dozen Fresh Sea Scallops, patted dry |
| 1 tbsp. Olive Oil |
| 3 tbsp. Butter |
| 2 small Shallots, minced |
| 12 oz. Heavy Cream |
| 1 tsp. Salt |
| 1/2 tsp. Black Pepper |
| 4 sprigs Fresh Thyme, leaves removed and roughly chopped |
| 2 tbsp. Lemon Juice |
Squid Ink Pasta with Scallops Lemon and Thyme Directions
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Heat a large skillet over medium-high heat.
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Once the pan is hot, add the tablespoon of olive oil to the pan.
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Place the scallops into the hot pan about an inch apart and allow them to gently sear on one size. (Do this in 2 batches if necessary not to overcrowd the pan.)
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Once they have caramelized a bit, turn each scallop over in the pan to brown on the other side.
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Once all of the scallops have seared, add the butter to the skillet and cook for about 1 minute until the scallops are no longer translucent. Be careful not to overcook.
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Remove the scallops from the pan, cover them, and set them aside.
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Begin cooking the pasta in boiling salted water according to the instructions on the package.
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While the pasta is cooking, add the minced shallots to the pan and sautee until translucent, approx. 2 minutes.
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Add the heavy cream, lemon juice, and fresh thyme leaves to the pan.
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Season with salt and pepper, to taste, and simmer for an additional minute. Add a little pasta water to the sauce to thin it, if desired.
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Once the pasta is cooked, drain it and add to the skillet to toss with the sauce.
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Portion the pasta onto plates, top with scallops, and garnish with a small spring of fresh thyme.
