Try This Week's Winning Recipes: Squid Ink Pasta, Deep-Fried Scallops and a Loco Moco Remix


After the Week 8 challenges kicked off with a task to reinvent regional specialties, the Food Network Star mentors put the spotlight on guilty pleasures — those decadent, indulgent, over-the-top dishes that are almost too wonderfully sweet, salty and buttery to be real. From a pork-focused appetizer to starter courses of seafood and pasta, then a beefy entree and a cookie dessert, mentors Bobby Flay and Giada De Laurentiis, plus guest judges Alex Guarnaschelli and Trisha Yearwood, were in for five courses of comforting fare.

We rounded up the best recipes from both challenges so you can make them at home. Learn how to make Tregaye's take on traditional loco moco, featuring a fried egg on top, or indulge your Italian cravings with Damiano's succulent tagliolini pasta with sea urchin. Check out the winning dishes below, then learn how to make all of the mentors' favorite dishes from past episodes.

Squid Ink Pasta (pictured above)

Damiano infuses his homemade pasta with squid ink, which is what lends the dark color to his fresh noodles. For the sauce, he opts for a fresh combination of white wine, bright lemon juice and bold garlic.

Deep-Fried Scallops "Oscar"

True to the Guilty Pleasures challenge, Tregaye's seafood course features not only fried cornmeal-coated scallops but butter-laced crabmeat and a base of creamy, garlic-scented corn.

Loco Moco Fried Rice Patties

Inspired by the traditional Hawaiian dish, Tregaye's loco moco features a cheesy mixture of ground beef, chorizo and rice, which is fried to achieve a crispy exterior. She serves the patty with a fried egg and a savory, buttery sauce.

Tune in to Food Network Star on Sundays at 9|8c.