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45 min
20 min
25 min
4 servings


Roasted Tomato-Saffron Vinaigrette
Squid Ink Broth:


Roasted Tomato-Saffron Vinaigrette

Place shallot, garlic, white wine and saffron in a small saucepan and reduce by 3/4. Place the mixture into a blender, add the vinegar, mustard and honey and blend until smooth. With the motor running, drizzle in the olive oil and blend until emulsified. Add the tomatoes and blend for 10 second, just to chop slightly. Season with salt and pepper;

Squid Ink Broth:

Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft. Increase heat, add clam broth and squid ink and reduce by half, season with salt and pepper, to;


Heat grill. Brush scallops with oil and season with salt and pepper to taste. Grill for 1 to 2 minutes on each side.

Assemble: Squid ink broth 1 pound angel hair pasta, cooked al dente and drained well Grilled Scallops Tomato-Saffron Vinaigrette Chopped parsley

Bring the squid ink broth to a simmer over low heat. Add the angel hair pasta to the broth and toss to coat. Divide the pasta among 4 plates. Arrange 3 scallops around the edge of the pasta and drizzle with the vinaigrette and choppe

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