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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 |
| Tags: |
Ingredients
For
4
Person(s)
ingredients
| 1 lb Talluto's Squid Ink pasta |
| 1 dozen fresh sea scallops, patted dry |
| 1 Tbsp pure olive oil |
| 3 Tbsp salted butter |
| 2 small shallots, minced |
| 12 oz heavy cream |
| 1 tsp kosher salt |
| freshly ground black pepper, to taste |
| 4 sprigs fresh thyme, leaves removed and roughly chopped |
| 2 sprigs fresh thyme, for garnish |
| 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.
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