Recipe: Nero di Seppia Spaghetti with Scallops

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For a fabulously satisfying dinner, we recommend this Nero di Seppia Spaghetti with a quick tomato sauce and grilled scallops. 

Serves 2 (simply double this for 4)

250 gr of Nero di Seppia Spaghetti (that’s 1/2 pack)

 

For the Sauce

1T butter

3T extra virgin olive oil

1 clove garlic

1 lb Heirloom tomatoes, chopped

Juice of 1/3 lemon

Freshly Ground Pepper

Sea Salt

Basil, reserved for finish

 

For the Scallops

½ lb Scallops (approximately 10 large scallops)

1T butter

2T extra virgin olive oil

Freshly Ground Pepper

Sea Salt

Cayenne pepper

For the Finish: Tenuta di Capezzana Extra Virgin Olive Oil, from Tuscany

 

Set a pot of water to boil. While the water is boiling, combine butter, olive oil, and garlic in a saute pan. Add tomatoes, lemon juice, salt and pepper. Cook until the tomatoes are soft. Set aside in a bowl. Wipe out the saute pan.

Add pasta to the boiling water. Add salt as you prefer.

In the saute pan, combine olive oil and butter, followed by the scallops. Turn the scallops as they turn golden. Dust with salt, pepper, and cayenne. Do not crowd in the pan.

When scallops are done, add the cooked tomato sauce to the scallops. Stir in basil (if the leaves are large, slice the basil).

 

To Finish

Drain pasta. Combine pasta with sauce and scallops. Drizzle with a rich, fruity olive oil, such as Tenuta di Capezzana from Tuscany.nerodiseppiascallopscapezzana.

 

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