Bay Winds® Scallops with Squid Ink Pasta


  1.  Toss linguini in Alfredo sauce and portion by twirling on serving fork to make a noodle pillow. Place these on center of each plate.
  2. Heat a tablespoon of olive oil in sauté pan over medium-high heat. Add spinach, garlic, tomatoes, salt, and pepper. Cook for 1-2 minutes. Portion and arrange on plates.
  3. Heat a tablespoon of olive oil on medium-high heat in sauté pan. Season scallops with salt and pepper then brown on each side.
  4. Place five scallops on each plate and top with roasted yellow bell pepper and shaved Parmesan cheese. Serve.


  • 1 lb Piancone Epicureo® squid ink linguine, prepared
  • 20 ea Bay Winds® Scallops, U-12, cleaned
  • 2 1/2 cups Piancone® Alfredo Sauce
  • 2 cups Peak Fresh Produce® Spinach, stems removed
  • 16 ea Peak Fresh Produce® Tomato(es), Cherry, stems removed
  • 1 tbsp Roma Garlic, minced
  • 1 tsp Peak Fresh Produce® Oregano, chopped
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Magellan® Black Pepper, ground
  • 1 cup Peak Fresh Produce® Pepper(s), Yellow Bell, roasted, seeded, peeled and julienned
  • 2 tbsp Roma® Oil, Olive
  • 1/2 cup Piancone Cheese Parmesan, shaved