Tagliatelle Nero Di Seppia With Roasted Red Pepper Pesto & Scallops

By Food52
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8 large red bell peppers

3 cloves of garlic

1/2 cup roasted pine nuts

1/2 cup extra virgin olive oil

1/4 cup sundried tomatoes (packed in olive oil)

2 pinches Piment d'espelette or smoked paprika (optional)

sea salt to taste

1 pound scallops

butter for sautéing scallops

3 eggs

2 cups all purpose flour

2 tablespoons squid ink

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