At the Manassas farmer market there is a vendor named Sweet Cups. (You can find them on Facebook.) They sell breads and pasta.  They had some squid ink pasta, so I thought I would give it a try.  My first thought was what will it pair with and since it was salty, why not sweet scallops?Here is what I came up with.

1/2 pound sea scallops

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground ginger

1/2 pound squid ink pasta

1/2 cup match-stick carrots

1 cup shredded cabbage

1 tablespoon oil for cooking scallops

1/4 cup rice wine vinegar

1/4 cup teriyaki

2 tablespoons oil for cooking veggies

Cook pasta using package instructions to al dente. (I would cook it a minute less than instructed because you’ll be mixing it with sauce.)

Heat skillet to almost smoking

Pat dry the scallops

Salt and pepper each side of scallops

Add 1 tablespoon of oil to coat pan

Add scallops; cook for one and a half minutes per side (Once they hit the pan, leave them alone! Walk away for 1 and 1/2 minutes; if you touch them, they will not seer properly and your dish will be ruined and cats will

point and laugh.  Now turn them over.)

Remove from pan

Add remaining oil

Add carrots, stir

Add cabbage, stir

Add garlic

Add rice wine

Add teriyaki and ginger

Add cooked pasta stir

Add scallops back to pan for 30 seconds

Serve