There is something magical about the ocean. Its that magic that has drawn me to it since I was a kid. Growing up my dream was to be a marine biologist so I could swim in the ocean all the time. Boy did I end up in a different direction! LOL! Well, that power the ocean has over me still exists. Thats why I got into spear fishing. But the flavors of the sea are some of my favorite. Hand caught lobster served on the beach or eating sashimi from the fish you speared yourself are some of life’s tastiest moments. Its these tasty moments that have me counting down the days to scallop season. Scallop season starts in June, and you can bet I’ll be in my wetsuit diving for my own in a couple months again!

I’ve been home and sick for awhile and being home not being able to hunt has left me restless. So to inspire me during my sickness, I did what every sick person does… Make Pasta! LOL! Right? Don’t you? I love fresh pasta, but more than that I love hand making pasta. I once worked in a restaurant where I would hand make all the gnocchi for the restaurant. It was so much fun for me. Its like a form of yoga for me there is something so very zen when making pasta. Making pasta gives me the same zen I get as when I’m in the ocean. So as I lay around in the house the only thing I can do is combine my two zen’s is to fill my belly and heal my soul. With that I made Squid Ink Pasta with Scallops. This dish tastes like the sea and will transport you right to a beautiful beach as you eat it. Squid Ink is delicate in flavor so don’t be afraid, try it! Its delicious! And the elegant white wine sauce that I made for the handmade noodles is easy and comforting. Enjoy this wonderful dish with a beautiful glass as Sauvignon Blanc, I prefer one that comes from Marlborough New Zealand. Make this dish when your desperately missing the sea. Or lets be honest…. make this dish to impress all your guests!

SQUID INK PASTA AND SCALLOPS

by: Chef Bri Van Scotter, Wilderness to Table

Squid Ink Pasta:

• 1# Semolina Flour

• 5 Eggs

• 2 TBS EVOO

• 2 TBS Squid Ink

• 1/2 tsp. Kosher Salt

• water if needed

• Semolina for dusting

Directions:

In the bowl of a stand mixer add the semolina flour. Then using your hand make a crater in the middle. Drop the five eggs into the center along with the EVOO, squid ink and salt. Attach the hook attachment and on level 3 and on slow speed begin to knead the ingredients together. Once the dough comes together remove from the bowl and  knead by had for about 5 minutes. Dust with semolina if needed to prevent sticking. Then make two flat disks with the dough and wrap each disk in plastic wrap and refrigerate for 30 minutes.

Then take one disk, unwrap it and start to process through a pasta roller. I use the pasta attachment for my Kitchen Aid Stand Mixer. Process the dough starting on 0, then roller twice through each number going all the way to level 6. Then roll the dough through the fettuccine attachment to cut the noodles. Or cut the noodle by hand by folding the pasta sheet into 4 folds and hand cutting the noodles about 1/4 inch thick.

To cook, bring a large pot of salted water to boil. Once you reach a rolling boil add the pasta and cook for about 3 minutes. Then toss in the sauce.

Pasta Sauce:

• 1 Stick of Butter

• 2 TBS Olive Oil

• 2 Garlic cloves, minced

• 1 Shallot, minced

• 1 Cup of White Wine

• 1/2 Cup Chicken Stock

• 1 Sprig of Fresh Oregano

• 1/4 tsp Chili Flakes

In a large pan melt the butter with the olive oil. Once the butter is melted add the garlic and the shallot. Sauté for about 3 minutes until the shallots are clear. Then deglaze the pan with the white wine and add the chicken stock. Add the sprig of Oregano and bring the sauce up to a simmer. Simmer the sauce till it is slightly thickened, about 5 minutes, then add the chili flakes. Then toss the squid ink pasta in the sauce.

Seared Scallops:

• 8 Large Scallops

• 1/2 Stick Butter

• 1/4 Cup Olive Oil

• Salt and Pepper

In a large pan, add the butter and olive oil, heat the pan on medium to high heat. Then add the scallops to the pan. Place the first scallop at 12-o’clock then the next at 2-o’clock and so fourth. This helps you to know which ones to flip first. Turn down the heat to medium. Once the scallops have a nice golden brown sear flip them and cook them on the other side. Roughly about 3-4 minutes on each side. Once the scallops are seared on both sides they are ready to serve.