Pan-Seared Scallops and Squid Ink Pasta with Oven-Roasted Tomatoes / Parsley Gremolata

Name: Pan-Seared Scallops and Squid Ink Pasta with Oven-Roasted Tomatoes / Parsley Gremolata
Yield: Serves 4
Ingredients: 1 Tbsp (15 mL) chopped parsley; 8 to 12 scallops, depending on the size; Parmesan cheese, shaved; 1 lb (450 g) linguini noodles (squid ink looks great, if you can find it); 1 Tbsp (15 mL) lemon zest; Pinch of salt; ¼ tsp (1 mL) minced garlic; Salt, to taste; 1 cup (250 mL) lemon soy butter ( and double the recipe); 1 Tbsp (15 mL) vegetable oil; 2 Tbsp (30 mL) unsalted butter, for basting; ½ cup (125 mL) cherry tomatoes; 1 Tbsp (15 mL) olive oil; ½ tsp (2.5 mL) salt; ½ tsp (2.5 mL) pepper; 1 tsp (5 mL) unsalted butter; ½ cup (125 mL) panko breadcrumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

There is a delicate wow factor in this scallop and squid ink pasta and that’s okay. The lemon soy butter makes for the perfect pasta sauce and complements the scallops like I compliment my mom when she gets her hair done. The cherry tomatoes give it the perfect touch of sweetness, and the gremolata gives it just the right amount of crunch.

Pan-Seared Scallops and Squid Ink Pasta with Oven-Roasted Tomatoes / Parsley Gremolata

Ingredients

Method

Photos