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.
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