Nero pasta with fresh scallops with sprouting broccolini. Photo / Supplied
Nero pasta with fresh scallops with sprouting broccolini. Photo / Supplied
My Kitchen Rules judge Ben Bayly shares his favourite summer recipes with Canvas.
Nero pasta with fresh scallops with sprouting broccolini
500g 00 flour 10g salt 1 Tbsp squid ink 2 eggs 150g egg yolks Flour, for rolling 8 scallops 1 tsp diced shallots 1 tsp finely diced garlic 1 large handful of flowering broccolini tops and stems, finely sliced 2 Tbsp butter 1 lemon, juiced 100ml chicken stock 1 Tbsp pine nuts Chives Olive oil Parmesan
Nero pasta
In a food processor, blitz all ingredients together until all the flour has been mixed with the eggs and it looks like fine breadcrumbs. Work the dough on the bench until it forms a ball. Wrap and rest in the fridge overnight. Roll out the pasta into thin sheets and cut, using a pasta cutter, to 2cm wide. Cover with a tea towel and set aside.
Sear off the scallops in a hot pan with a little olive oil, season and deglaze with white wine and finish with a knob of butter. Set the scallops aside and use the same pan to saute shallots and garlic. Deglaze the pan with lemon juice and chicken stock. In seasoned water, blanch the pasta and broccolini for 2 minutes and add to the pan along with the butter. Plate the pasta and place on top the seared scallops, golden side up. Drizzle with olive oil, sprinkle with chives, parmesan and pine nuts.
Note: You can use store-bought pasta, but you will need to cook it for longer.
