Grilled Sea Scallops With Angel Hair Cooked In Squid Ink Recipe

• 1 x shallot thinly sliced
• 4 x garlic cloves minced
• 1 c. white wine
• 1 pch saffron
• 1/2 c. red wine vinegar
• 1 Tbsp. Dijon mustard
• 2 tsp honey
• 1 c. extra-virgin extra virgin olive oil
• 2 x plum tomatoes sliced in half, oven roasted till soft and minced Salt to taste Freshly-grnd black pepper to taste
• 1 Tbsp. extra virgin olive oil
• 1 lrg onion finely minced
• 4 x garlic cloves finely minced
• 4 c. clam broth
• 1 Tbsp. squid ink Salt to taste Freshly-grnd black pepper to taste
• 12 x sea scallops Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste Squid Ink Broth
• 1 lb angel hair pasta cooked al dente, and liquid removed well Grilled Scallops Tomato-Saffron Vinaigrette Minced fresh parsley

Directions