Pan seared scallops sit atop this striking bold black spaghetti that’s tossed in a shallot, garlic and lemon pan sauce then finished with a generous amount of parmesan cheese and a sprinkle of chopped parsley. It’s beautiful moody colour makes this dish perfect for date night and great for something to enjoy during the week. Using only a handful of ingredients and ready in under 30 minutes.
Along with looking devilishly delicious, this dish is ridiculously simple. It’s bursting with bright, fresh flavours and made with an easy light sauce that uses shallots and garlic aromatics, a splash of pasta water and freshly pressed lemon juice. By adding in the pasta straight from the boiling water and working it into the aromatics and lemon juice it slowly creates a thin sauce that’s light with a fresh lemon taste.
What is black pasta?
The colour comes from squid ink. Here we used the PC black label spaghetti that is coloured with cuttle fish ink. Squid ink pasta has a rich, briny flavour with the faint hint of sea saltiness, which makes it absolutely perfect for pairing with seafood. You can find this type of pasta in most grocers and can also order it online. If you can’t find it or prefer more traditional pasta you can substitute for regular spaghetti or linguini. Cook enough pasta for 4 in a pot of rolling heavily salted water. Serve with fresh grated parm for a touch of creaminess and fresh parsley for a pop of colour.
Make sure your scallops are dry. Pat both sides dry with a paper towel. You can use fresh or frozen scallops that have been thawed. Add them into a HOT skillet ensuring that they aren’t touching. Dry scallops are what will yield that nice golden colour and have a good amount of butter and oil in the pan to lock in the flavour. Do not touch them until you’re ready to flip. Let them sit and sizzle and really brown.
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