First- sorry for the long hiatus folks! Being in lock down with morning sickness had placed my culinary exploration on hold temporarily.
The newest recipe for 2021? You guessed it, pasta! I have been eager to explore the various realms of pasta making, from doughs and flours, to drying techniques, to cuts and rolls. It's an incredibly diverse area of cooking that I am happy to get to dive into. For New Years Eve, I wanted to make something special that would also be fairly easy on my ever expanding belly. One thing I love so much are sour flavors such as lemon, so a lemon Fettuccini was just what the Doctor ordered.
For Christmas, my wonderful mother-in-law got me Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto By Marc Vetri.
I've only made 2 recipes from this book, but I'm already in love. The recipe for New Years Eve was no exception, and so I dove head first into the realm of pasta.
Lemon Fettuccini with Scallops...what could be more divine? This recipe looks slightly complex, but in reality is quite simple once you get the pasta dough done.
What you'll need:
- 1lbs Sea Scallops (unsoaked)
- Roughly 40 fresh Basil Leafs chiffoned
- 1 cup Extra Virgin Olive Oil
- 1/2 Vidalia Onion chopped
- 1 can whole San Marzano Tomatoes
- 1lbs Lemon Fettuccini
- Salt and Pepper to taste
For the dough:
- 1 1/2 cups all purpose flour
- 10 egg yolks
- 1 lemon zested
- 2 Tbs olive oil
The recipe specifically says you can use either a mixer and mix all of these ingredients together or you can create a flour well, making sure to mix the flour and zest together first. Add the eggs to the center of the well and with a fork slowly mix in the flour and egg until the well becomes the dough ball. Knead for roughly 5min and form into a disc. Cover with plastic wrap and let set on the counter anywhere from 30min-1hr max. When you're ready, roll out the dough and cut into fettuccini strips. If you have a kitchen aide, roll it to thinness #4 and slice.
Let it dry for a few hours
For the scallops, cut them into quarters and marinate them in 1/2 cup olive oil, salt, pepper, and basil for up to 4hrs in the fridge or 1 hr at room temperature. Cook the pasta for 3-4min in salted water, making sure to reserve the water itself.
In a medium pan, saute the vidalia onion. Add the tomato and cook down for 25min. Add 1/2 - 1 cup of pasta water to create a nice sauce, add also the pasta and scallops to cook altogether for another 5min until scallops are just cooked through. Serve hot with parmesan!