Scallop and Squid ink tagliatelle with Vermouth Sauce
- 8 oz dry squid ink pasta
- 12 scallops without their shells
- 1 1/4 cup dry white vermouth
- 1 tablespoon olive oil
- 2 tsp balsamic vinegar
- 1 tbsp butter
- Chopped parsley
- salt and pepper.
Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Average budget
Vertically cut your scallops. Pour the oil into a hot pan and sear them on both sides without cooking them all the way through. Reserve on a warm plate.
Put your pasta on to cook. (If they are ready before the end of the recipe, keep them warm and add oil to prevent them from sticking together.)
Deglaze the pan with the vermouth, scraping the drippings. Bring to boil, reduce by half.
Add the balsamic vinegar, season, add the scallops back in the pan.
Cook one minute, add the butter. Pour hot pasta in with the scallops and sauce, garnish with chopped parsley.
Serve with a green salad.
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Chef Tips and Tricks
Let your artistic side out with these easy Pollock-inspired smashed potatoes!
- Boil the desired amount of small potatoes until tender.
- Spread on a lined baking tray, flatten slightly using a cup or jar. Don't over-flatten them!
- Sprinkle liberally with shredded cheese and Parmesan.
- Top with bacon slices approximately the same size as the potatoes.
- Drizzle liberally with balsamic vinegar.
- Place in oven, under the grill for 15 min at 375°F until the cheese is melted and the bacon is crispy.