Zafferano e Capesante TaglioliniZafferano e Capesante Tagliolini

Hand-cut saffron-infused egg pasta tossed in a bergamot-scented brown butter emulsion, topped with pan-seared U10 scallops and shaved Sardinian bottarga.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk the saffron threads into the egg yolks and let sit for 20 minutes to infuse the color and aroma.

2. 02

   Mound the flour on a marble surface, create a well, and pour in the saffron-egg mixture. Gradually incorporate the flour until a dough forms. Knead for 10 minutes until elastic and smooth. Wrap in plastic and rest for 30 minutes.

3. 03

   Roll the pasta dough through a machine to the thinnest setting. Hand-cut into delicate tagliolini (approx. 2mm width). Dust with flour and set aside.

4. 04

   Heat a stainless steel pan over high heat. Pat scallops completely dry and season with salt. Add grapeseed oil, then sear scallops for 2 minutes per side until a deep golden crust forms. Remove and keep warm.

5. 05

   In a large skillet, melt the butter over medium heat until it begins to foam and smell nutty (beurre noisette). Whisk in the bergamot juice and a splash of pasta water to create an emulsion.

6. 06

   Boil the tagliolini in salted water for approximately 90 seconds. Reserve 1/2 cup of pasta water, then transfer the pasta directly into the butter emulsion.

7. 07

   Toss the pasta vigorously over low heat, adding reserved water as needed to create a glossy, silk-like sauce that coats every strand.

8. 08

   Twirl the pasta into deep bowls using a carving fork. Place three scallops atop each nest. Garnish with bergamot zest, minced chives, and generous shavings of bottarga.