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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
