WHAT IS SQUID INK SPAGHETTI RECIPES

Steps:

• 1. Carefully remove the roe from the scallops and devein. Reserve the scallops.

  2. In a frying pan, heat 2 tbsp olive oil on a high heat and pan-fry the roe for about a minute, then add the garlic, chilli and a pinch of sea salt (the roe is naturally salty, so you won't need too much).

  3. Continue to fry until the garlic starts to turn golden. Add the vermouth, flambé, then add the chopped tomatoes and chicken stock. Bring to a boil then reduce heat and simmer for 8 minutes.

  4. Remove from heat, blend until smooth and pass through a fine strainer.

  5. Cook pasta in boiling salted water according to instructions until al dente, about 8-10 minutes. Drain and reserve.

  6. Heat remaining oil in a frying pan on a high heat and sear scallops to form a golden crust on each side. Remove from heat.

  7. Warm the pasta sauce in a large saucepan. Add pepper and check seasoning. Fold through the cooked pasta and parsley. Serve on four large plates and top with seared scallops.

Steps:

• Melt the butter in a large skillet. Sauté the minced shallots in butter until translucent, approx. 2 minutes. Add the bay scallops and season with salt and pepper. Sauté for about 1 minute or until the scallops are slightly under cooked. Cook the pasta, al dente 4 minutes. While the pasta is cooking, add the heavy cream and the fresh tarragon leaves to the scallops and simmer for an additional minute. Drain the pasta well and add it to the skillet with the scallops.  Toss well and serve immediately.