Squid Ink Linguine Scallops in Arrabbiata Sauce
Directions
- Season scallops with salt and pepper.
- Heat olive oil in sauté pan over medium high heat. Add scallops and cook for 1-2 minutes per side.
- On serving plate spread arrabbiata sauce. Using a fork twirl squid ink linguine into a nest shape and place on top of sauce.
- Arrange scallops on top of linguine. Dot goat cheese on top of pasta.
- Place edible flowers around sauce and on top of pasta then serve.
Ingredients
- 2 tbsp Roma® Goat Cheese Crumbles
- 4 for garnish edible flowers
- 2 tbsp Piancone® Oil, Olive
- 1/2 lb Piancone Epicureo® squid ink linguine, cooked
- 1/8 tsp Roma® Black Pepper, Ground
- 1/8 tsp Kosher salt
- 1 cup Arrabbiata Sauce, (see recipe below)
- 5 10-15 count Empire's Treasure® Scallops, dry, cleaned
Luigi Arrabbiata Sauce
Directions
- In a saucepan over medium heat add olive oil and garlic. Cook for 1-2 minutes.
- Pour in red wine and allow to recue by half.
- Add tomatoes, lemon juice, oregano, chili flakes, salt, and pepper. Simmer for 8-10 minutes.
Ingredients
- 1 tsp Magellan® crushed chili flakes
- 1/2 tsp Peak Fresh Produce® Garlic, minced
- 1 Peak Fresh Produce® Lemon(s), juice only
- 1 tbsp Piancone® Oil, Olive
- 1 tsp Peak Fresh Produce® Oregano, chopped
- 1/8 tsp Roma® Black Pepper, Ground
- 1/8 tsp Kosher salt
- 1 pt Luigi® crushed tomatoes
- 1/4 cup Roma® red cooking wine
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
