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  • Writer's pictureMileHighDish

Squid Ink Pasta with Scallops

Squid Ink Pasta with Scallops

In all fairness this was an incredibly easy recipe because I bought a lot of things pre-made at Eataly. The good news is, that means it’s easier for you to make, too.

Ingredients for 2 Servings:

  1. 4 oz handmade squid ink pasta

  2. 1 Fresno pepper, sliced & de-seeded

  3. 6 oz spinach

  4. 2 tbsp lemon zest

  5. 1 tbsp. parsley

  6. 8 Sea Scallops

  7. Olive Oil

  8. 1 Jar of Arrabiata Sauce (or any spicy tomato sauce)


  1. Cook pasta until al dente. Drain, but keep 1-2 tbsp. of cooked pasta water and set aside.

  2. While pasta is cooking, paint both sides of scallops with olive oil. Salt and pepper. Broil (high) on upper shelf, 3 minutes each side.

  3. In a small pot, warm sauce. Add sliced Frenso peppers and spinach, and let simmer for 5 minutes.

  4. Combine cooked pasta, 1-2 tbsp. pasta water, and sauce.

  5. Serve, and garnish with lemon zest and parsley.

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