Tagliatelle Nero di Seppia with Roasted Red Pepper Pesto Scallops
Ingredients
- 8 large red bell peppers
- 3 cloves of garlic
- 1/2 cup roasted pine nuts
- 1/2 cup extra virgin olive oil
- 1/4 cup sundried tomatoes (packed in olive oil)
- 2 pinches Piment d'espelette or smoked paprika (optional)
- sea salt to taste
- 1 pound scallops
- butter for sautéing scallops
- 3 eggs
- 2 cups all purpose flour
- 2 tablespoons squid ink
Instructions
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