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Ingredients

• 1 x shallot thinly sliced
• 4 x garlic cloves minced
• 1 c. white wine
• 1 pch saffron
• 1/2 c. red wine vinegar
• 1 Tbsp. Dijon mustard
• 2 tsp honey
• 1 c. extra-virgin extra virgin olive oil
• 2 x plum tomatoes sliced in half,
•     oven roasted till soft and minced
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 Tbsp. extra virgin olive oil
• 1 lrg onion finely minced
• 4 x garlic cloves finely minced
• 4 c. clam broth
• 1 Tbsp. squid ink
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 12 x sea scallops
•     Extra virgin olive oil as needed
•     Salt to taste
•     Freshly-grnd black pepper to taste
•     Squid Ink Broth
• 1 lb angel hair pasta cooked al dente,
•     and liquid removed well
•     Grilled Scallops
•     Tomato-Saffron Vinaigrette
•     Minced fresh parsley

Description

Roasted Tomato-Saffron Vinaigrette: Place Shallot, Garlic, White Wine And Saffron In A Small Saucepan And Reduce By 3/4. Place The Mix Into A Blender, Add In The Vinegar, Mustard…

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