Truffle Linguine With Tomatoes and Pancetta
Salt and freshly ground black pepper
1 teaspoon Butter
3 inches Ginger root, peeled and grated
1 Large carrot, peeled and thinly sliced
1 tablespoon Water
250 milliliters Carrot honey juice
1 tablespoon Dijon mustard
1 teaspoon Cornstarch
1 teaspoon Water
Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. To make the ginger juice by peeling and grating the ginger and squeezing out the ginger juice from the grated pieces into a small bowl.
Peel and thinly slice the carrot. Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes. Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender. Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper. Mix the cornstarch with water and add to the sauce, stirring quickly to thicken.
At the same time, melt the butter in a skillet. Add the scallops and sear on each side for 3-4 minutes until nicely browned. Spoon the sauce in a serving dish, and place the seared scallops in the center. Garnish with parsley if desired.
A simple pasta dish with tomatoes, pancetta and the basil leaves. The recipe calls for truffle linguine, but you can use other pasta as a substitute. Prosciutto can be used in place of pancetta to give this simple pasta dish a flavour boost.
24 individual serves/balls
Sunday, August 8, 2010 - 12:38am