Squid Ink Pasta with Scallops


There is something magical about the ocean. Its that magic that has drawn me to it since I was a kid. Growing up my dream was to be a marine biologist so I could swim in the ocean all the time. Boy did I end up in a different direction! LOL! Well, that power the ocean has over me still exists. Thats why I got into spear fishing. But the flavors of the sea are some of my favorite. Hand caught lobster served on the beach or eating sashimi from the fish you speared yourself are some of life's tastiest moments. Its these tasty moments that have me counting down the days to scallop season. Scallop season starts in June, and you can bet I'll be in my wetsuit diving for my own in a couple months again!

I've been home and sick for awhile and being home not being able to hunt has left me restless. So to inspire me during my sickness, I did what every sick person does... Make Pasta! LOL! Right? Don't you? I love fresh pasta, but more than that I love hand making pasta. I once worked in a restaurant where I would hand make all the gnocchi for the restaurant. It was so much fun for me. Its like a form of yoga for me there is something so very zen when making pasta. Making pasta gives me the same zen I get as when I'm in the ocean. So as I lay around in the house the only thing I can do is combine my two zen's is to fill my belly and heal my soul. With that I made Squid Ink Pasta with Scallops. This dish tastes like the sea and will transport you right to a beautiful beach as you eat it. Squid Ink is delicate in flavor so don't be afraid, try it! Its delicious! And the elegant white wine sauce that I made for the handmade noodles is easy and comforting. Enjoy this wonderful dish with a beautiful glass as Sauvignon Blanc, I prefer one that comes from Marlborough New Zealand. Make this dish when your desperately missing the sea. Or lets be honest.... make this dish to impress all your guests!


Squid Ink Pasta and Scallops

by: Chef Bri Van Scotter, Wilderness to Table

Squid Ink Pasta:

  • 1# Semolina Flour
  • 5 Eggs
  • 2 TBS EVOO
  • 2 TBS Squid Ink
  • 1/2 tsp. Kosher Salt
  • water if needed
  • Semolina for dusting


In the bowl of a stand mixer add the semolina flour. Then using your hand make a crater in the middle. Drop the five eggs into the center along with the EVOO, squid ink and salt. Attach the hook attachment and on level 3 and on slow speed begin to knead the ingredients together. Once the dough comes together remove from the bowl and  knead by had for about 5 minutes. Dust with semolina if needed to prevent sticking. Then make two flat disks with the dough and wrap each disk in plastic wrap and refrigerate for 30 minutes.

Then take one disk, unwrap it and start to process through a pasta roller. I use the pasta attachment for my Kitchen Aid Stand Mixer. Process the dough starting on 0, then roller twice through each number going all the way to level 6. Then roll the dough through the fettuccine attachment to cut the noodles. Or cut the noodle by hand by folding the pasta sheet into 4 folds and hand cutting the noodles about 1/4 inch thick.

To cook, bring a large pot of salted water to boil. Once you reach a rolling boil add the pasta and cook for about 3 minutes. Then toss in the sauce.


Pasta Sauce:

  • 1 Stick of Butter
  • 2 TBS Olive Oil
  • 2 Garlic cloves, minced
  • 1 Shallot, minced
  • 1 Cup of White Wine
  • 1/2 Cup Chicken Stock
  • 1 Sprig of Fresh Oregano
  • 1/4 tsp Chili Flakes

In a large pan melt the butter with the olive oil. Once the butter is melted add the garlic and the shallot. Sauté for about 3 minutes until the shallots are clear. Then deglaze the pan with the white wine and add the chicken stock. Add the sprig of Oregano and bring the sauce up to a simmer. Simmer the sauce till it is slightly thickened, about 5 minutes, then add the chili flakes. Then toss the squid ink pasta in the sauce.

Seared Scallops:

  • 8 Large Scallops
  • 1/2 Stick Butter
  • 1/4 Cup Olive Oil
  • Salt and Pepper

In a large pan, add the butter and olive oil, heat the pan on medium to high heat. Then add the scallops to the pan. Place the first scallop at 12-o'clock then the next at 2-o'clock and so fourth. This helps you to know which ones to flip first. Turn down the heat to medium. Once the scallops have a nice golden brown sear flip them and cook them on the other side. Roughly about 3-4 minutes on each side. Once the scallops are seared on both sides they are ready to serve.


Korean Fried Quail with Ginger Scallion Rice

This awesome recipe is a family favorite! It was also featured in the Summer 2017 issue of Ballistic Magazine! This dish takes me right back to my time in South Korea. The flavors of the goguchang sauce have become a staple in my cooking. And the sesame flavors add such a beautiful nuttiness to the dish. Before I left for Korea I was told to buy the most expensive bottle of sesame oil I could possibly afford because those are the better ones. And that is exactly what I did, I even spent $40 on one bottle of sesame oil. But it was worth every penny! I have yet to find one as good here in the US. So if you have amazing sesame oil be sure to use it in this dish, it will shine!

Korean Fried Quail with Ginger Scallion Rice

By: Bri Van Scotter, Wilderness to Table



For the Quail:

·      6- Quail, breast meat and legs

·      ½ Cup Cornstarch

·      1/3 Cup All-Purpose Flour

·      ½ tsp. Kosher Salt

·      ½ tsp. Black Pepper, ground

·      ½ tsp. Baking Soda

·      1- Large Egg, beaten

·      Peanut Oil for Frying


For the Sauce:

·      1-TBS Grape Seed Oil

·      1 –TBS Garlic, minced

·      1/3 Cup Ketchup

·      1/3 Cup Sugar

·      ¼ Gochujang (Korea Red Pepper Paste)

·      4 tsp. White Vinegar

·      1 TBS Sesame Seeds, toasted


For the Rice:

·      2-Cups White Rice

·      1 TBS Butter

·      3 TBS Soy Sauce

·      1 TBS Ginger, minced to a paste

·      4- Scallions, cut on the bias



For the quail, start by combining all the ingredients except the quail in a bowl. Whisk well to combine.

For the sauce, combine all the ingredients together in a saucepan. Whisk till combined. Heat on medium heat till the sauce is thoroughly hot. Turn off the heat.

Then in a large cast iron pot add enough oil to deep fry in. Heat the oil to 350F. It’s helpful to use a thermometer to help keep the heat at 350F. Then place the beaten egg in a bowl and combine with all the quail pieces. Mix thoroughly to coat all the pieces with egg. Then place the quail pieces in the flour mixture, working in about 3 batches; gently place the flour-coated quail in the hot oil and fry for about 3 minutes per batch. The quail are so delicate that they don’t need to fry for very long. Remove the quail from the oil and transfer them to a bowl lined with paper towels.  Sprinkle the quail with kosher salt right after they are taken out of the oil. Then repeat the process with the rest of the quail.

Once all the quail is cooked remove the paper towels from the bowl. Then pour in the sauce and toss to coat all the pieces of quail. Top with toasted sesame seeds.

Cook the rice in a rice cooker, once the rice is done, toss in the butter soy sauce, ginger and scallions. Use 2 forks to mix everything together.

Serve the Korean Fried quail over a bed of ginger scallion rice. Pairs well with a Sauvignon Blanc!

Wild Boar Steamed Buns with Ssamjang Sauce

I have an affinity towards Asian Flavors... that and Tacos! I love incorporating as much Asian flavorings as I can in a meal. Here in my small town in Georgia, its not always easy to get some of the Asian ingredients that I became used to getting in California, but thank goodness for Amazon! Right? I know your probably an Amazon junkie just like I am! Any who, I took a 4# Wild Boar Boneless Shoulder, slow cooked in it my crock pot for 24 hours. Yes, Chefs are allowed to use Crock Pots as well! I placed about 4 pieces of Benton's Bacon on the bottom of the Crock Pot. (If you don't know what Benton's Bacon is, then you are totally missing out, its only the BEST Bacon in the WORLD! So click HERE to find out more on Bentons.) Then I place the Boar shoulder on top, seasoned it with salt and pepper, then filled the pot about half way with homemade chicken stock. Then I added in 2 chopped onions and about 3 carrots peeled and chopped as well. I kept my flavors simple on the boar so that I could use it for more than one meal. Which is a very handy tip when cooking large pieces of meat! That way you can make and Asian dish one night and maybe a BBQ dish the next night. And your not committed to having the same dish for the next 4-5 days.

The next day when my boar was still cooking I went ahead and made some Chinese Steamed Buns. These steamed buns are light and fluffy, with a slight chewy texture. They really make the ingredients inside them shine. These will take you awhile to make, but you can also freeze the ones you don't use.  The process is not cosmic to make these, they just take time because of the yeast. But I recommend putting in the effort, because these are perfect with BBQ as well! If you want to change up the flavorings of these buns, make the pork the same way, and try topping them with Kimchi or BBQ Sauce!

Chinese Steamed Buns:

  • 1 Cup Warm Water
  • 1.5 tsp. Instant Yeast
  • 1 TBS. Vegetable Oil
  • 3TBS Sugar
  • 4 TBS Milk Powder
  • 3 Cups White Lily All Purpose Flour
  • 1/4 tsp. Salt
  • 1/2 tsp. Baking Powder
  • Grape Seed Oil 

In the bowl of a stand mixer place the water and the yeast in the bowl. Let the mixture set for about 5 minutes till the yeast is bubbly. Then place the rest of the ingredients into the bowl, the vegetable oil, sugar, milk powder, flour, salt and baking power. Then using the dough hook for the mixer, place the bowl on the mixer and mix on the lowest speed possible for about 10 minutes. The dough will come together nicely. 

Once the dough is done kneading, take the dough out and place it in a mixing bowl that has been slightly oiled. Cover with a clean dish cloth and let rise for about 1 hour and 20 min. To help the yeast out, I slightly preheat my oven to the lowest setting, then turn it off about half way through the pre-heat. Then I place the mixing bowl with the dough in the slightly warm and dry oven to proof.

Once the dough has done its first proof. Punch the dough down and place on a clean work surface. Divided the dough into 4 equal pieces. Then roll those pieces into a log. Then proceed to cut little pieces off the log, they should be about 25-30 grams each in weight. Roll them into a ball and place them on a sheet tray lined with parchment paper or Silpat. Covet them with plastic wrap and let them rise for about 30 more minutes. 

Once they have gone through their second proof. Keeping the rest of the dough balls cover in plastic wrap, take a dough ball and roll it out into an oval about 4 inches tall. Brush the dough with a little bit of Grape Seed oil. Then take a chopstick and gently lay it in the middle of the oval, wrap the other side of the dough over the chopstick so that you make a little sandwich. Then place the dough on another sheet tray lined with parchment paper. Remove the the chopstick once the dough has been placed on the sheet tray and cover with a clean dish towel. Repeat this process with the rest of the dough balls. Let them rise one last time for about 30 minutes. 

Once the dough has gone through its final proofing, they are ready to be steamed. Using a Steam basket, line the basket with parchment circles. Place about 5 buns on each steam rack, depending on how big your steam basket is. Steam the buns for about 8-10 minutes each. Repeat till all the buns are steamed.

Wild Boar Shoulder:

  • 4 # Wild Boar Shoulder, Boneless
  • 4 Pieces of Benton's Bacon
  • 2 Onions, chopped
  • 3 Carrots, chopped
  • Chicken Stock, as needed

In the bowl of a crock pot, place the bacon strips on the bottom, then place the boar on top. Season the boar with salt and pepper. Add the onions and carrots to the bowl and fill half way up with chicken stock. Cook on low for 24 hours. Once the boar is done, drain the liquid and shred the boar meat.

Ssamjang Sauce:

  • 1/2 Cup Grape Seed Oil
  • 1/2 Cup Sherry Vinegar
  • 3 TBS Ssamjang 
  • 2 TBS Gochujang 

In a bowl whisk all the ingredients together! You will have plenty for left overs!

To Serve:

  • 1 Head Napa Cabbage, sliced thin
  • 4 Green Onions, sliced

To serve, fill the warm steamed buns with some of the pork, top with the sliced cabbage and green onions and finish with a generous helping of the Ssamjang Sauce!!

Then be prepared for the Wild Boar Steamed Buns to disappear!