Grilled Scallops and Squid Ink Linguine Puttanesca
Grilled Scallops and Squid Ink Linguine Puttanesca
Directions
- Purée tomatoes in blender, then set aside.
- Heat one tablespoon of olive oil in saucepan over medium heat and add anchovies, garlic, and chili flakes. Cook for 1-2 minutes.
- Whisk in puréed tomatoes, olives, basil, capers, and parsley. Simmer for 8-10 minutes.
- Drizzle one tablespoon of olive oil on scallops then season with Italian seasoning, salt, and pepper. Cook on high heat area of the grill for 1-2 minutes per side to char, then reserve.
- Heat linguine in boiling water for one minute to release starch so sauce will stick to noodles. Toss pasta in sauce then portion into four pasta bowls.
- Top with charred scallops, then garnish with shaved Parmesan.
Ingredients
- 16 ea Empires Treasure® Scallops 10-20 count IQF
- 1 tbsp Magellan® Italian Seasoning
- 1/2 tsp Magellan® sea salt
- 1/2 tsp Roma® Black Pepper, Ground
- 1 lb Piancone Epicureo® squid ink linguine, prepared
- 4 cups Piancone® whole tomato peeled in juice with basil
- 2 tbsp Roma® minced garlic
- 8 to 10 ea Roma Anchovy
- 1 tbsp Roma® Crushed Red Chili Flakes
- 2 tbsp Roma® Capers , drained and rinsed
- 3 tbsp Roma® Olives, Kalamata, pitted and sliced
- 1/4 cup Roma® green olives, pitted and sliced
- 2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
- 1 tbsp Peak Fresh Produce® Basil, chopped
- 2 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
- 1/2 cup Piancone Cheese Parmesan, shaved
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
