top of page
Search

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.


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

  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.


41 views0 comments

Recent Posts

See All

Comments


bottom of page