Halloween Treats: Scallops with Squid Ink Spaghetti & Pistachio Pesto
This ghoulish but elegant dish is great scaled up as a speedy Halloween dinner party dish, or just a special fish supper for two.
https://www.snappersfish.com/post/halloween-treats-scallops-with-squid-ink-spaghetti-pistachio-pesto
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Ingredients
1 x 25g (1 oz) Pack Basil, roughly chopped
Large Pinch Sea Salt
3 tsp Extra Virgin Olive Oil
2 tsp Freshly Grated Parmesan
2 Small Handfuls Whole, Shelled Pistachios
180g (6 oz) Squid Ink Spaghetti
8 Small Peruvian Scallops, in their shells
Freshly Ground Sea Salt & Black Pepper
Chilli Infused Extra Virgin Olive Oil
Instructions
Pre-heat the grill / broiler to 250 degrees (480 fahrenheit).
First, make the pesto. In a pestle and mortar, combine the basil, sea salt and the extra virgin olive oil, spoonful by spoonful until you’ve created a paste. Stir in the parmesan. Add the pistachios, half at a time and bash them until they are broken up, but don’t turn them into a paste. Set aside.
Cook the pasta in boiling, salted water as per the packets instructions.
Meanwhile, arrange the scallops in their shells on a baking tray and season with a little freshly ground salt and pepper, and a little of chilli infused olive oil. Grill for 4 minutes.
Drain the pasta and stir in the pistachio pesto. Serve on warm plates with the scallops, still in their shells arranged on top.