Lovely lighter take on pasta and scallops. Make the Angel Hair Pasta yourself to really own the dish... very nice!
Ingredients24 Hervey Bay scallops (roe removed) Smoked Tomato Beurre Blanc: 100g smoked tomatoes 100g semi-dried tomatoes 1 tsp smoked paprika 200ml oil 2 golden shallots 1 stick lemongrass ¼ fennel bulb sprig thyme 100ml white wine 100ml fish stock 1 tbsp white wine vinegar 150g diced butter 50ml pre cream juice of ½ lemon Angel Hair Pasta: 150g plain flour 2 egg yolks 1 whole egg 1 tsp olive oil 2 tsp water Smoked Tomato Salsa: 1 diced roma tomato 50g semi-dried tomatoes 25g smoked tomatoes
MethodFor pasta dough, add all dry ingredients into food processor, then add eggs and oil. Process and slowly add water until a breadcrumb effect is obtained. Knead and wrap in cling film for a minimum of 30 minutes. To prepare beurre blanc, place smoked tomatoes, semi-dried tomatoes, paprika and oil into a blender and process until a fine purée is attained. Pour purée into fine muslin cloth and let hang for a minimum of 60 minutes whilst saving excess oil. Set purée aside. Sweat lemongrass, thyme, shallots and fennel in a knob of butter, then add white wine, fish stock and white wine vinegar and reduce by 2/3. Add cream and bring to the boil. Add cold butter incrementally whilst constantly whisking. Mix in 2 tbsp of smoked tomato puree. Season with lemon juice, salt and pepper. Pass sauce through a fine strainer and sit aside to keep warm For salsa, dice roma tomato, semi-dried tomato and smoked tomato. Fold in excess oil saved from making the puree. For final preparation of pasta, roll through pasta machine at number 4, fold and re-roll pasta dough to number 6. Add angel hair attachment and roll through. Let pasta hang for a minimum of 10 minutes to dry. Quick note: When cooking scallops, use a hot pan and sear only one side for approx 20-25 seconds. Turn over and seal quickly. Remove from pan allowing flesh to be approx medium rare. Recipe provided by: