Grilled Scallops and Squid Ink Linguine Puttanesca


  1.  Purée tomatoes in blender, then set aside.
  2. Heat one tablespoon of olive oil in saucepan over medium heat and add anchovies, garlic, and chili flakes. Cook for 1-2 minutes.
  3. Whisk in puréed tomatoes, olives, basil, capers, and parsley. Simmer for 8-10 minutes.
  4. Drizzle one tablespoon of olive oil on scallops then season with Italian seasoning, salt, and pepper. Cook on high heat area of the grill for 1-2 minutes per side to char, then reserve.
  5. Heat linguine in boiling water for one minute to release starch so sauce will stick to noodles. Toss pasta in sauce then portion into four pasta bowls.
  6. Top with charred scallops, then garnish with shaved Parmesan.


  • 16 ea Empires Treasure® Scallops 10-20 count IQF
  • 1 tbsp Magellan® Italian Seasoning
  • 1/2 tsp Magellan® sea salt
  • 1/2 tsp Roma® Black Pepper, Ground
  • 1 lb Piancone Epicureo® squid ink linguine, prepared
  • 4 cups Piancone® whole tomato peeled in juice with basil
  • 2 tbsp Roma® minced garlic
  • 8 to 10 ea Roma Anchovy
  • 1 tbsp Roma® Crushed Red Chili Flakes
  • 2 tbsp Roma® Capers , drained and rinsed
  • 3 tbsp Roma® Olives, Kalamata, pitted and sliced
  • 1/4 cup Roma® green olives, pitted and sliced
  • 2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
  • 1 tbsp Peak Fresh Produce® Basil, chopped
  • 2 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
  • 1/2 cup Piancone Cheese Parmesan, shaved