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Squid Ink Pasta, Pan Seared Scallops with a White Wine Piment D'Espelette Sauce

Ingredients
  

PASTA

  • 250 Grams Flour
  • 50 Grams Semolina
  • 125 Grams Egg Yolks
  • 1 lg Egg
  • 1 Tbsp Olive Oil
  • Pinch Salt

THE SAUCE

  • 1/2 cup White Wine Yellow Tail Chardonnay
  • 1 cup Heavy Cream
  • Pinch Saffron strands
  • 1/4 Cup Onion Minced
  • 1 clove Garlic Minced
  • 1/4 Tsp Red Pepper Flakes
  • ½ teaspoon Piment D'Espelette Substitute - Smoked Paprika
  • 2 tablespoon Grapeseed Oil
  • Tellicherry Pepper
  • Lemon As Needed, TASTE

SCALLOPS

  • 12 Scallops
  • Tellicherry Pepper
  • Salt
  • Piment D'Espelette
  • 2 tablespoon Unsalted Butter
  • Edible Flowers

Instructions
 

  • Bring a very large pot of water to a light boil, season the water with salt.

MAKING THE PASTA

  • Mix the flour and the Semolina together. I mix the two using a strainer. Pour the Flour out onto a counter or cutting board.
  • With your finger / fork, create a well in the center of the flour, enough to contain the egg mixture comfortably.
  • Add the Egg yolks and the Squid Ink. Genrally I use about one Tsp.
  • Now add the Oilve Oil and the Salt.
  • Using your fingers / fork, stir the Egg mixture to combine. You can adjust how dark the Pasta will be by adding more Squid Ink.
  • Slowly begin to combine the Flour into the Egg mixture until the dough forms.
  • Once the dough has formed you will need to Kneed the dough.. See www.JustTheCook.com/recipes

MAKING THE SAUCE

  • Heat the Grape-seed oil on medium heat in a large skillet, add the Onion and Garlic, Red Pepper Flakesand saute for about 5 minutes or until the Onions are translucent. Add the White Wine to deglaze. Add the Piment D'Espelette and the Saffron ,stir. Add the Heavy Cream and turn heat to low. Add small amounts of lemon juice.. TASTE. Add Tellicherry Pepper to taste and season with Salt if needed.

THE SCALLOPS

  • NEVER season your Scallops Ahead of time. The Salt can eat through the delicate mussel.
  • In a large skillet over med/high heat, add Unsalted Butter and just a touch of Oil. This keeps the Butter from browning too soon.
  • Season: Only season the Scallops that are about to be placed into the skillet. Lightly season with Salt, Tellicherry Pepper and then the Espelette
  • The Scallops will only need to cook for 60 to 90 seconds on each side. If they are cooked too long, they will become chewy.

COOKING THE PASTA

  • Drop a portion of the Pasta into the boiling water. Fresh pasta will only need to be boiled for 2-3 minutes.

PLATING

  • Laddle some of the sauce onto the bottom of the plate. A recessed plate works best!
  • Collect the Pasta from the water and lightly toss with the sauce. Roll the pasta vertically and place on the back of the plate.
  • Position the Scallops in the sauce, about the center of the plate. Garnish with edible flowers!
  • Manjia!