Squid ink linguini with seared bay scallops, basil & tomato sauce |

Preparation time: 60 min

• Mise-en-place

  Cut the shallot and the basil.

  Put the tomatoes into boiling water 20-25secs, right after making a slight cross with a pairing knife at the very tip of them just to pierce the skin, then plundge them into cold water to stop the cooking rapidly.

  Take the heart out of them and make a brunoise out of what's left.

  Press the juice out of the lemon.

• Pasta

  Start off by blending the eggs with the salt and the squid ink, mix everything well. In a big bowl, lay down the flour and form somewhat of a hole or a well at the very center. Pour the mixture/preperation you've just made in it and slowly mix it all with a fork. Then with your hands, form a ball.

  The dough has to be resting a good 30mins before passing it through the rolling mill.

  Cook them in a big amount boiling salted water, 2 mins or until al dente. Pour generously olive oil all over them. Reserve.

• Basil & tomato sauce

  Gently colour the shallots alongside the garlic with a knob of butter. Add in the white wine and let everything come together for a little while. Let it reduce by half. Add in the cream and the fish stock until the texture is all creamy and nappante. Finish with the basil and the cubed tomatoes.

   

• Scallops

  Heat up on high heat a big sized cast iron pan, if possible with some butter. As soon as it is beginning to turn brown, throw in the scallops. Cook them 1min or so without touching them. Add the lemon juice and reserve.

  Plate everything the way you like and... enjoy!