Side Pannel
Scallop. Uni, Mentaiko and Squid Ink Pasta
Scallop. Uni, Mentaiko and Squid Ink Pasta
- Recipe Submitted by Angus on 11/14/2014
Category: Healthy Recipes, Pasta
Ingredients List
- 1 dozen or so large sea scallops (20/30 size)*
- 2 boxes of prepared uni
- 2 packages of spicy mentaiko (squeeze the roe from the sacs into a small receptacle - there should be an opening near the thicker end.)
- 1 12-oz. package of squid ink fettucine (I used Al Dente brand, procured at my neighbourhood Andronico's - ultimately I would have used another brand - this one's just ok.)
- 1/2 pint or 8 fluid oz. of heavy cream
- 1 bottle clam juice
- 1 package tobiko seasoned fish roe
- 2 cloves garlic, fine chopped
- 1/4 cup dry white wine
- Microgreens or finely minced chives for garnish
Directions
1) Put a pot of heavily salted water on to boil.
2) Warm the cream and clam juice in a pot and add the garlic. Simmer gently for about 8-10 minutes - don' let it come to a boil if you can help it.
3) Take the liquid off the heat and add 1.5 boxes of uni to the cream mixture.
4) Using a hand-held immersion blender, blend the uni into the cream until large chunks of uni have dissolved into the dairy mixture. Set aside. Keep warm.
5) Make sure to pat dry your scallops before cooking and sprinkle on some salt and pepper.
6) In a hot pan with a bit of butter and olive oil sear the scallops until nicely browned, about 2-3 minutes per side.
7) Remove the scallops from the pan, set aside.
8) Deglaze the pan with the white wine. Add a couple of pats of butter and whisk, until the scallopy fond has dissolved and the butter and wine are well incorporated.
9) Add in the mentaiko and stir until well incorporated. Add more butter to taste, if desired. Leave the mentaiko sauce in its cooking vessel.
10) Throw the pasta into the boiling water and cook according to directions. Depending on the cooking time for your pasta, you may want to switch up cooking the scallops and making the mentaiko-sauce after you put the pasta into the water.
11) Once the pasta's done to your liking (al dente), add it to the mentaiko sauce along with a little of the pasta water. Stir to mix well. Add in the uni cream sauce.
12) Plate by scooping up some pasta and arranging it in the center of a plate, and then surrounding the dish with the seared scallops. Arrange some of the remaining uni on the pasta. Dot with teaspoonfuls of tobiko according to your taste. Spoon some of the cream sauce around the plate.
13) Sprinkle on some microgreens. Enjoy with a glass of Viognier.
2) Warm the cream and clam juice in a pot and add the garlic. Simmer gently for about 8-10 minutes - don' let it come to a boil if you can help it.
3) Take the liquid off the heat and add 1.5 boxes of uni to the cream mixture.
4) Using a hand-held immersion blender, blend the uni into the cream until large chunks of uni have dissolved into the dairy mixture. Set aside. Keep warm.
5) Make sure to pat dry your scallops before cooking and sprinkle on some salt and pepper.
6) In a hot pan with a bit of butter and olive oil sear the scallops until nicely browned, about 2-3 minutes per side.
7) Remove the scallops from the pan, set aside.
8) Deglaze the pan with the white wine. Add a couple of pats of butter and whisk, until the scallopy fond has dissolved and the butter and wine are well incorporated.
9) Add in the mentaiko and stir until well incorporated. Add more butter to taste, if desired. Leave the mentaiko sauce in its cooking vessel.
10) Throw the pasta into the boiling water and cook according to directions. Depending on the cooking time for your pasta, you may want to switch up cooking the scallops and making the mentaiko-sauce after you put the pasta into the water.
11) Once the pasta's done to your liking (al dente), add it to the mentaiko sauce along with a little of the pasta water. Stir to mix well. Add in the uni cream sauce.
12) Plate by scooping up some pasta and arranging it in the center of a plate, and then surrounding the dish with the seared scallops. Arrange some of the remaining uni on the pasta. Dot with teaspoonfuls of tobiko according to your taste. Spoon some of the cream sauce around the plate.
13) Sprinkle on some microgreens. Enjoy with a glass of Viognier.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
