I returned from my first ever trip outside of the USA two days ago. I visited Sorrento, Italy along with the surrounding area. The seafood pasta within the region was awe inspiring. I generally cook Japanese/Chinese cuisine, but i got my girlfriend a nice pasta roller for her birthday so i figured I’d give it a shot! She made the bread (:
Anyway, I very rarely follow recipes, so heres a loose summary of what I did:
1) Made the Pasta on my countertop in accordance to directions from Babish. Used Marcato 150mm pasta roller.
2) Dried and seared scallops in extra virgin olive oil. Flipped and added butter globs of unknown quantity. Renoved and placed in foil tent.
3) Deglazed pan with extra dry white sherry. Added finely chopped shallot and garlic. Allowed to sweat but not brown.
4) Added to the pan, one 11oz can of store bought chicken stock along with scallion, chapped basil, the zest of 1 lemon, and the juice of one quarter lemon. Let simmer/reduce.
5) After cooking pasta for 30 seconds, drained nearly all water from pasta pan and transferred sauce to pasta pan, finishing the pasta in the sauce for 20 seconds.
6) Plate nicely, making sure to wipe the plate of any spills once pasta jas been transfered. Top with a light dusting of smoked paprika and fresh black pepper. Garnish with raw scallion, basil leaf, and lemon twist. Finally a drizzle of olive oil around the sides of the plate.
Note: I should have let the sauce reduce quite a bit further. Next time!
Like I said, i rarely follow recipes and I am not emotionally attached to this one. If you want to give me any tips or ideas, please do!
by StevieKealii
