Squid Ink Spaghetti with Scallops Appetizer | www.littlerustedladle.com
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Squid Ink Spaghetti with White Truffle Oil and Sea Scallops

The stunning contrast of the squid ink spaghetti, the white sea scallop, the black sesame seeds and the parmesan cheese is only matched by the intense flavor of white truffle oil.
Course: Appetizer
Cuisine: Italian
Author: Little Rusted Ladle


  • 1 cup squid ink spaghetti cooked, rinsed and tossed with a little light olive oil
  • 1 tsp. white truffle oil
  • 1/2 tsp. white truffle salt optional
  • 1 tsp. olive oil
  • 24 small sea scallops
  • 1 tbsp. black sesame seeds
  • 1/4 cup parmesan cheese shavings


  • Combine cooked spaghetti, truffle oil and salt in a bowl and set aside.
  • Heat a large skillet over high heat, then add scallops.
  • Cook for about one minute on each side or until cooked through. Transfer scallops to a plate and let cool. Sprinkle black sesame seeds on scallops
  • Add liquid that drains from cooked scallops to bowl of cooked pasta and toss to coat.
  • To serve: Curl one or two pieces of spaghetti onto 24 spoons.
  • Place one scallop on each spoon. Top with parmesan cheese and an additional drop or two of white truffle oil if desired. Place spoons on serving tray and serve.


This recipe can be easily served family style with the pasta and scallops tossed together and topped with the sesame seeds and shaved parmesan.