¼ cup olive oil

1 pound medium shrimp, shells removed and deveined (tails optional)

12 medium scallops

3 garlic cloves, thinly sliced

½ teaspoons red pepper flakes

Kosher salt and freshly ground black pepper

¾ cup dry white wine

⅓ cup ripe, chopped seeded tomato

½ cup chopped fresh parsley leaves

¼ cup juice from 1 to 2 lemons

1 tablespoon unsalted butter

1 pound squid ink pasta

​

Bring a large pot of salted water to a boil. Heat the oil in a heavy skillet over medium high heat until lightly smoking. Add the shrimp and sauté until opaque, about 1 minute each side. Remove to a plate. Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side. Remove the scallops to the plate with the shrimp and add the garlic to the pan. Cook, stirring often, until golden, about 2 minutes. Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes. Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warm.

​

Cook the pasta in a large pot of lightly salted water until it is al dente. Drain well, return to the pot along with the seafood. Toss well, and serve immediately.

​

Serves 4 to 6

​

​

Printable version

​

​

Original recipe

​