Grilled Scallops and Angel Hair Pasta Bowl

Baltic-inspired comfort food: tender scallops paired with tomatillo, green onion and broccoli rabe and angel hair pasta, finished with chives and chervil and a hit of nutmeg. 1. Pat the scallops dry and season with sea salt, nutmeg. 2. Heat flaxseed oil in a heavy pan and pan-fry the scallops until it develops a deep golden crust, about 22 minutes. 3. Add tomatillo, green onion and broccoli rabe to the pan and cook until just tender, stirring in chives and chervil for fragrance. 4. Cook the angel hair pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of white vinegar before serving hot.