Recipe: soften thinly sliced fennel garlic and onions in lots of oil.
Mix egg yolks and parmesan
WarmCook the scallops in the oil
Cook the pasta and make an emulsion with the pasta & egg yolks like you would for carbonara, I garnished it with Thai basil which tastes somewhere between tarragon and basil.
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Recipe: soften thinly sliced fennel garlic and onions in lots of oil.
Mix egg yolks and parmesan
WarmCook the scallops in the oil
Cook the pasta and make an emulsion with the pasta & egg yolks like you would for carbonara, I garnished it with Thai basil which tastes somewhere between tarragon and basil.