Grilled Sea Scallops with Angel Hair Cooked in Squid Ink and Roasted Tomato-Saffron Vinaigrette (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
roasted tomato-saffron vinaigrette |
1 shallot, thinly sliced |
4 cloves garlic, chopped |
1 cup white wine |
pinch of saffron |
1/2 cup red wine vinegar |
1 tablespoon dijon mustard |
2 teaspoons honey |
1 cup extra virgin olive oil |
2 plum tomatoes, sliced in half and oven roasted until soft and chopped |
salt and freshly ground pepper |
1 tablespoon olive oil |
1 large onion, finely chopped |
4 cloves garlic, finely chopped |
4 cups clam broth |
1 tablespoons squid ink |
salt and freshly ground pepper |
12 sea scallops |
olive oil |
salt and freshly ground pepper |
Directions:
1. Place shallot, garlic, white wine and saffron in a small saucepan and reduce by 3/4. Place the mixture into a blender, add the vinegar, mustard and honey and blend until smooth. With the motor running, drizzle in the olive oil and blend until emulsified. Add the tomatoes and blend for 10 second, just to chop slightly. Season with salt and pepper
2. Squid Ink Broth:
3. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft. Increase heat, add clam broth and squid ink and reduce by half, season with salt and pepper, to
4. Scallops:
5. Heat grill. Brush scallops with oil and season with salt and pepper to taste. Grill for 1 to 2 minutes on each side.
6. Assemble: Squid ink broth 1 pound angel hair pasta, cooked al dente and drained well Grilled Scallops Tomato-Saffron Vinaigrette Chopped parsley
7. Bring the squid ink broth to a simmer over low heat. Add the angel hair pasta to the broth and toss to coat. Divide the pasta among 4 plates. Arrange 3 scallops around the edge of the pasta and drizzle with the vinaigrette and choppe
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