Bay Scallops, Squid Ink Linguine, and Peas

Bay Scallops, Squid Ink Linguine, and Peas

Recipe by: Truong Nguyen
Yield: 4 servings


  • ½ Pound Bay scallops
  • ¼ Cup English peas
  • ¼ Cup Sugar snap peas, slivered 
  • 2 Tbsp. Extra virgin Olive oil
  • ½ Pound Squid ink pasta- linguine, fettuccine or spaghetti, or your favorite pasta shape.
  • 3 Ea. Garlic cloves, peeled and thinly sliced
  • 1 Ea. Rockit apple, peeled, and petite diced
  • ½  Cup White wine
  • 2 Ea. Lemon- 1 zested and kept separate the rest juiced 
  • You need ¼ cup juice
  • ½ Pound Butter- Highest Quality, small cubes SUPER COLD
  • 2 Tbsp. Basil- fresh and torn
  • ¼ cup Pea shoots- Fresh to garnish
  • To taste Kosher Salt


  1. You will need a large pot of salted boiling water to cook your pasta. 
  2. In a small sauce pan, add sliced garlic, petite diced apple, white wine, and lemon juice. Bring to a boil and reduce to ¼ cup liquid.
  3. Add butter a couple cubes at a time, while continuously whisking. Until a emulsified liquid forms. Remove from heat and set aside. 
  4. Cook your squid ink pasta.. if fresh, 2 mins otherwise follow package instructions minus two mins. You want your pasta to be al Dante.
  5. Heat a large sauté pan until ripping hot
  6. Drain and pat dry your bay scallops with a paper towel. Add to hot sauté, DON’T MOVE THEM! One min. Add sugar snap peas and english peas. Using tongs or pasta spoon add pasta to scallops/ pea mixture.
  7. Reduce heat, add ½ cup buerre blanc sauce, small ladle of pasta sauce, torn basil and lemon zest.
  8. Toss and season to taste with salt.
  9. Plate and finish with fresh pea shoots

Plating: In a Pasta Bowl, twirl a generous portion, ladle scallops, peas and sauce on top. Finish with fresh pea shoots.

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