Squid Ink Pasta with Scallops Lemon and Thyme
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
Heat a large skillet over medium-high heat.
Once the pan is hot, add the tablespoon of olive oil to the pan.
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.)
Once they have caramelized a bit, turn each scallop over in the pan to brown on the other side.
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.
Remove the scallops from the pan, cover them, and set them aside.
Begin cooking the pasta in boiling salted water according to the instructions on the package.
While the pasta is cooking, add the minced shallots to the pan and sautee until translucent, approx. 2 minutes.
Add the heavy cream, lemon juice, and fresh thyme leaves to the pan.
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.
Once the pasta is cooked, drain it and add to the skillet to toss with the sauce.
Portion the pasta onto plates, top with scallops, and garnish with a small spring of fresh thyme.