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Chili Garlic Squid Ink Pasta With Seared Scallops
Ingredients
- 3 Tbsp (45 mL) grapeseed or extra-virgin olive oil, divided
- 2 garlic cloves, smashed and minced
- 1 anchovy fillet, chopped
- 1/2 tsp (2 mL) crushed dried chilies, plus extra
- 1 Tbsp (15 mL) lemon juice
- 8 large sea scallops
- 1/2 tsp (2 mL) smoked paprika
- 1/2 lb (225 g) squid ink or black bean spaghetti (or gluten free, if desired)
- 1/4 tsp (1 mL) black sesame seeds
- 1/4 tsp (1 mL) flaked sea salt
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