Black Ink Linguine Recipe courtesy of Top of the Market in San Diego
Mazatlán Prawns, Scallops, Calamari and Baby Potatoes
Ximenez Vinegar Scampi Sauce
Compliments of Chef Ivan Flowers
1 pound black ink linguine*
4 U8 scallops
8 U15 prawns
8 ounces cleaned calamari rings
8 ounces baby fingerling potatoes cut in half
1 tablespoon garlic puree
3 ounces unsalted butter
5 tablespoons aged Spanish (sherry) vinegar
1/2 cup chardonnay
1/2 cup olive oil*
2 tablespoons chopped herbs * (thyme, chervil, parsley, tarragon)
Juice of two lemons*
Purchase fresh linguine
Use extra virgin olive oil
Use fresh herbs. Hold back a pinch to finish.
Use regular sized lemons (not small, not large).
When roasting potatoes use part of the 1/2 cup of oil. Small amount equals just enough to coat
Split the amount of garlic puree – half on potatoes, half sautéed in sauce.
Place potatoes in a bowl, add some oil* to coat with garlic puree*, 1 tablespoon herbs*, salt and pepper to taste.
Roast on a sheet pan in a 350-degree oven for 20 minutes…reserve.
Heat sauté pan with a small amount of olive oil to medium high heat. Sear prawns for 2 minutes on each side…reserve.
Sear scallops on each side for three minutes…reserve.
Heat a sauté pan with some olive oil to very high heat – you will see some smoke. Sauté calamari for 30 seconds then remove…reserve.
Bring a sauté pan to medium heat, and then add garlic puree. Cook 45 seconds till garlic is slightly browned. Deglaze with wine and vinegar then reduce by half. Now add butter along with herbs. Add lemon juice and then salt and pepper to taste.
Place fresh ink linguine into salted boiling water for 45 seconds. Drain and place pasta in sauce mixture. Toss to coat
Now add calamari, prawns potatoes and scallops and cook for 2 minutes. Salt and pepper to taste if needed, sprinkle on some fresh herbs.
Place in a bowl and enjoy.