Scallop and Squid ink tagliatelle with Vermouth Sauce

Step 1

Vertically cut your scallops. Pour the oil into a hot pan and sear them on both sides without cooking them all the way through. Reserve on a warm plate.

Step 2

Put your pasta on to cook. (If they are ready before the end of the recipe, keep them warm and add oil to prevent them from sticking together.)

Step 3

Deglaze the pan with the vermouth, scraping the drippings. Bring to boil, reduce by half.

Step 4

Add the balsamic vinegar, season, add the scallops back in the pan.

Step 5

Cook one minute, add the butter. Pour hot pasta in with the scallops and sauce, garnish with chopped parsley.

Step 6

Serve with a green salad.

Step 7