squid ink pasta + seared scallops


If you’ve ever wondered why food tastes so freaking delicious at your favorite italian restaurant, I’ll tell you the secret ingredient right now: it’s the butter.

We halved the amount of pasta and scallops for two people, kept the butter down to one stick (I know we’re so healthy), using most of it to mix with the squid ink pasta but kept a little but to sear the scallops. We kept everything else the same, i.e. the roasted red pepper, scallions, etc. Also, there was mondo lunch for work the next day.

Also, our market had their scallops directly on the shell so we had to remove the ‘feet’ etc.

Squid Ink Pasta with Tarragon Butter, Roasted Prosciutto and Seared Scallops via Chef Matt Finarelli 


7 Tbsp butter – softened
1 bunch  fresh tarragon – chopped (about 3-4 Tbsp)
Kosher salt 2 oz Prosciutto – sliced thin )
1 lb Squid ink pasta (long cut, like spaghetti or linguine
2 ea scallions – sliced on bias into 1⁄4”  pieces
1⁄4 cup roasted red pepper -diced
12 ea sea scallops
Freshly ground white pepper
3 Tbsp vegetable oil 3 Tbsp butter or bacon fat


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