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Grilled Scallops with Squid Ink Spaghetti & Pistachio Pesto

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2 1x
  • Category: Dinner
  • Cuisine: Halloween


This ghoulish but elegant dish is great scaled up as a speedy Halloween dinner party dish, or just a special fish supper for two.


  • 1 x 25g (1 oz) Pack Basil, roughly chopped
  • Large Pinch Sea Salt
  • 3 tsp Extra Virgin Olive Oil
  • 2 tsp Freshly Grated Parmesan
  • 2 Small Handfuls Whole, Shelled Pistachios
  • 180g (6 oz) Squid Ink Spaghetti
  • 8 Small Peruvian Scallops, in their shells
  • Freshly Ground Sea Salt & Black Pepper
  • Chilli Infused Extra Virgin Olive Oil


  1. Pre-heat the grill / broiler to 250 degrees (480 fahrenheit).
  2. First, make the pesto. In a pestle and mortar, combine the basil, sea salt and the extra virgin olive oil, spoonful by spoonful until you’ve created a paste. Stir in the parmesan. Add the pistachios, half at a time and bash them until they are broken up, but don’t turn them into a paste. Set aside.
  3. Cook the pasta in boiling, salted water as per the packets instructions.
  4. Meanwhile, arrange the scallops in their shells on a baking tray and season with a little freshly ground salt and pepper, and a little of chilli infused olive oil. Grill for 4 minutes.
  5. Drain the pasta and stir in the pistachio pesto. Serve on warm plates with the scallops, still in their shells arranged on top.