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Sauteed Sea Scallops with Squid Ink Pasta


  • 2 lbs. large sea scallops
  • 1/2 tsp. Creole seasoning
  • 1/4 tsp. salt
  • 2 Tbs. melted butter
  • 1/4 cup extra-virgin olive oil
  • 1 Tbs. chopped French shallots
  • 1/4 cup chopped leek--inner white portion only, well washed
  • 2 Tbs. chopped celery
  • 1/4 tsp. crushed red pepper
  • 1/4 cup dry white wine
  • 1 Tbs. lemon juice, strained
  • 1 cup sliced fresh mushrooms (wild mushrooms preferred)
  • 1 medium tomato, with skin, seeds, and pulp removed, chopped
  • 1 lb. squid-ink pasta, cooked al dente, with some of the boiling water reserved
  • 10 sprigs flat-leaf parsley, leaves only, chopped
  • 1 tsp. grated lemon peel


Heat a heavy skillet over high heat. Dust the scallops with the Creole seasoning and salt, dip them into the melted butter, and sear them on each side for about a minute. Remove the scallops from the pan and reduce heat to medium-low.

Add the remaining butter, olive oil, shallots, leeks, celery and crushed red pepper to the pan. Cook until tender.

Add wine, lemon juice, mushrooms, tomato, and 1/4 cup of water from the pasta boiling pot. Bring to a simmer. Reduce the liquid by half, and return the scallops to the pan.

Add pasta to pan and toss to combine with other ingredients. Serve sprinkled with a little of the lemon peel and parsley, mixed together.