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October isn't all about sweet treats. We love making a ghoulish yet beautiful meal to enjoy while the door bell rings (or doesn't on my street) on Halloween. My favorite, and easiest meal starts with squid ink pasta. We use scallops in this recipe, but they can be switched out for crab, lobster, mussels, clams, or shrimp.
Not a seafood fan? Pearl Onions and Peas are another favorite - Try our xxx
Ingredients
- squid ink pasta cooked to package directions
- 20 cleaned scallops
- salt and pepper to taste
- red pepper flakes optional
Sauce
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp salted butter
- 2 cups whipping cream
- 3 garlic cloves minced
- ½ tsp Italian seasoning
- ½ tsp coarse salt
- ¼ tsp pepper
- 2 cups Pecorino Romano - freshly grated, plus more for garnish
- parsley for garnish
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Fill a large pot with water and bring to a boil. Add pasta and cook according to package directions. Drain.
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While the pasta cooks, heat a large skillet to medium heat. When hot, add oil. Place the scallops in the pan in a single layer with space between each piece. Do not overcrowd the pan, or they will steam instead of brown. Do not touch or move them for 2 to 3 minutes. They are ready to flip when they have a deep golden crust and release naturally from the pan without sticking. Season with salt, pepper and red pepper flakes if desired. Remove and set aside.
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Add butter and cream to the pot. Simmer on low to medium heat for 3 minutes. Stir in garlic, Italian seasoning, salt and pepper and simmer for an additional 2 minutes. Add cheese ½ cup at a time until melted and sauce is uniform.
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Plate the pasta and pour the sauce over the top of each plate. Then put the scallops on top. Garnish with grated Pecorino cheese and parsley.