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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.


  • 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


  1. Pre-heat the grill / broiler to 250 degrees (480 fahrenheit).

  2. 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.

  3. Cook the pasta in boiling, salted water as per the packets instructions.

  4. 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.

  5. Drain the pasta and stir in the pistachio pesto. Serve on warm plates with the scallops, still in their shells arranged on top.

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