1/4 Cup De Cecco Olive Oil
1 Pound Medium Shrimps, Shells Removed and Deveined (Tails Optional)
12 Medium Scallops
3 Garlic Cloves, Thinly Sliced
1/2 Teaspoons Red Pepper Flakes
Kosher Salt and Freshly Ground Black Pepper
3/4 Cup Dry White Wine
1/3 Cup Ripe, Chopped Seeded Tomatoes
1/2 Cup Chopped Fresh Parsley Leaves
1/4 Cup Juice From 1 to 2 Lemons
1 Tablespoon Unsalted Butter
1 Pound Squid Ink Pasta
DESCRIPTION / INSTRUCTIONS
Bring a large pot of salted water to a boil.
Heat the oil in a heavy skillet over medium high heat until lightly smoking.
Add the shrimp and sauté until opaque, about 1 minute each side.
Remove to a plate.
Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side.
Remove the scallops to the plate with the shrimp and add the garlic to the pan.
Cook, stirring often, until golden, about 2 minutes.
Add the red pepper flakes, black pepper, salt, white grape juice/chicken stock, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes.
Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warm.
Cook the pasta in a large pot of lightly salted water until it is al dente.
Drain well, return to the pot along with the seafood.
Toss well, and serve immediately.