by TiggyBee
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A&M's Testing Notes:
Expand CollapseTiggyBee's Notes:
Expand8 large red bell peppers Ask a question about this ingredient
3 cloves of garlic Ask a question about this ingredient
1/2 cup roasted pine nuts Ask a question about this ingredient
1/2 cup extra virgin olive oil Ask a question about this ingredient
1/4 cup sundried tomatoes (packed in olive oil) Ask a question about this ingredient
2 pinches Piment d'espelette or smoked paprika (optional) Ask a question about this ingredient
sea salt to taste Ask a question about this ingredient
1 pound scallops Ask a question about this ingredient
butter for sautéing scallops Ask a question about this ingredient
3 eggs Ask a question about this ingredient
2 cups all purpose flour Ask a question about this ingredient
2 tablespoons squid ink Ask a question about this ingredient
Place the red peppers whole in a baking dish and roast them in a 500 degree oven for 30-40 minutes, turning once after 15-20 minutes. The peppers are done when the skin is charred and wrinkled. The bottom of the dish can be sprayed with cooking spray to avoid sticking.
Ask a question about this stepWhen the peppers are done, remove from oven and place aluminum foil over the dish to trap the steam (this makes peeling them easy) and let cool for 30-45 minutes. Peel the skin and discard along with the tops and seeds.
Ask a question about this stepIn a food processor, combine the garlic, pine nuts, olive oil, Pimente d'Espelette or paprika (again, this is optional) and sea salt and pulse until it's well combined.
Ask a question about this stepLastly, add the peeled peppers and the sundried tomatoes and gently pulse a few times so that the peppers and tomatoes retain a bit of their chunky texture.
Ask a question about this stepFor the pasta: in a food processor, combine the 3 eggs, flour and squid ink and pulse until mixed completely (it should form into a ball) and you have a rich, black color.
Ask a question about this stepSpread some flour on a clean surface and knead the dough for about 15 minutes, adding a bit of the flour as you go, if the dough is too wet. Tugging at the dough, it should have a good stretch to it.
Ask a question about this stepLet the dough rest for at least 30 minutes in the fridge, then divide it in half and roll the two portions one at a time through the pasta machine until it is a thin sheet, and then select whichever attachment you want the pasta to be in the shape of (I chose tagliatelle)
Ask a question about this stepTo cook the pasta: Boil and salt the water and when the water is almost to a boil, begin your scallops.
Ask a question about this stepFor the scallops: heat some butter and olive oil in a sauté pan and place the clean, dry scallops in the pan, salt and pepper them to your liking and sauté them for about 3 minutes a side.
Ask a question about this stepThere will be a wonderful sweet scallop flavor in the sauté pan after they are cooked, save this and gently heat the pesto in it.
Ask a question about this stepCook the fresh pasta for about 2 and a half minutes and drain. Add the pasta to the pesto in the sauté pan and toss. Place the scallops on top and enjoy!
Ask a question about this stepVisually this looks fantastic. I am sure it tastes that way too. I've been looking for an excuse to work with squid ink, and I think I have found it.
very good recipe
Amanda is a co-founder of Food52.
8 bell peppers? really? That's like 4 lbs.