Serves 3 to 4 people
6 fresh jalapeño peppers, cored and seeded
5 fresh serrano chiles,cored and seeded
6 garlic cloves, thinly sliced
½ medium red onion, chopped into 1/4-inch dice
½ cup sliced blanched almonds
1 cup extra virgin olive oil
2 medium calamari, cleaned but whole, marinated in a mixture of honey and white wine
1 red onion, sliced
4 cloves garlic, peeled
½ cup ground salami calabrese
14 live scallops
1 box bavette pasta (or linguine fini)
2 cups baby mizuna or arugula
1 whole ruby red grapefruit, plus 1 in segments
2 red fresno chilis
Extra virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 cup parsley, chiffonade
Pre-heat a grill or broiler.
Make the jalapeno pesto by placing the jalapenos, serranos, garlic, onions, almonds, and olive oil in a food processor and process until smooth. Season with salt to taste. Set aside.
Grill the calamari for about 2 minutes each side, until slightly crispy. Remove from heat and slice paper thin. Set aside.
In a large sauté pan over medium-high heat, add olive oil. Add onions, sliced garlic, cook lightly for a minute and then add the ground salami. Add the live scallops (in shell) to the pan and cover until all the scallops have opened up.
Meanwhile, bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Add the pasta to water.
Add the mizuna to a bowl along with segmented grapefruit, sliced fresno chilis and charred calamari slices. Give the salad a little toss with some olive oil and salt and pepper. When the pasta is ready, add to the pan with the scallops. Toss the pasta with the parsley.
Plate the pasta and add the charred calamari salad on top. Serve immediately.