Fresh Pasta with Scallops, Shrimp, Lemons and Garlic

Equipment 

  • Baking Mat

  • KitchenAid Stand Mixer

  • KitchenAid Stand Mixer Pasta Roller and Cutter Attachments 

  • Pasta Drying Rack

  • 2 large mixing bowls

  • Chef’s Knife

  • Chef Pan

  • Rubber spatula

  • Pasta Pot with Strainer


Ingredients 

  • 2 cups Type 00 Flour 

  • 3 egg yolks + 3 eggs scrambled together 

  • 1 lb. fresh scallops

  • 1 lb. fresh shrimp (deveined and tails removed)

  • 3 meyer lemons

  • 5 cloves garlic (chopped fine)

  • 4 anchovy filets (drained and chopped fine)

  • ½ tsp. red pepper flakes 

  • Unsalted butter

  • Olive oil

  • Italian chardonnay wine

  • Fresh basil (cut into ribbons)

  • Salt and pepper


Method 

Make the pasta: 

  • Set up the stand mixer and add the pasta roller attachment 

  • Roll out the baking mat

  • Dump the flour on the mat in a mound

  • Make a well in the flour mound

  • Put the scrambled egg yolks and eggs in the mound

  • In a circular motion, combine the flour from the mound into the eggs

  • Knead the dough by hand

  • Divide the dough into 4 pieces 

  • Roll each piece into a ball, then flatten it out on the mat with your hand

  • Put the piece through the pasta roller on the widest setting (a little past 1)

  • Run through that wide setting a few times - in between each run, fold over the pasta sheet

  • Set the pasta roller to 1 

  • Run the piece through

  • Repeat with settings 2 through 5

  • Put the pasta sheet on the drying rack for at least 30 minutes

  • Repeat with the other 3 portions of pasta dough

  • Run each sheet through the fettucini pasta cutter 

  • Catch the noodles in a large mixing bowl

  • Because the pasta has been dried, it shouldn’t stick

  • Start boiling a big pot of water that’s as salty as the sea with a pasta strainer in it


Make the scallops: 

  • Dry the scallops by patting them dry and then leaving them on paper towels for about a half hour

  • Season with salt and pepper on both sides

  • Put 4 tbsp. butter and 2 tbsp. olive oil in a chef’s pan over high heat

  • When hot, add the scallops

  • Cook for 2 minutes

  • Flip

  • Cook for 1 minute

  • Using tongs, remove scallops to a large mixing bowl


Make the shrimp:

  • Reduce the heat to medium

  • In the same chef’s pan, without wiping it out, add the shrimp 

  • Cook for 1 minute

  • Flip

  • Cook for 1 minute

  • Using tongs, add shrimp to the mixing bowl with the scallops


Char the lemon: 

  • Slice 2 of the lemons ¼ in. slices and remove seeds

  • Increase heat back to high

  • In the same chef’s pan, without wiping it out, add the lemon 

  • Cook for 1 minute

  • Flip

  • Cook for 1 minute

  • Don’t worry if you see some burned bits! We’ll deal with them in a minute

  • Using tongs, add lemons to the mixing bowl with the seafood


Make the sauce: 

  • Decrease heat from the pan to medium 

  • Deglaze the pan with the wine (throw in a splash and use a rubber spatula to get all the burned bits off the bottom of the chef’s pan)

  • Add 2 tbsp. butter and 2 tbsp. olive oil 

  • Add the garlic, red pepper flakes and anchovies

  • Zest the final lemon right into the sauce

  • Cut the zested lemon in half and squeeze the juice into the sauce

  • Cook and stir until garlic cooks, anchovies melt and sauce thickens

Prepare the dish:

  • Add seafood and lemons back to the chef’s pan

  • Drop the fresh pasta into the boiling water until al dente (about 5 minutes) 

  • Use the strainer to take the cooked pasta out of the water and into the chef’s pan

  • Don’t throw out the pasta water! 

  • Toss the seafood, lemons and pasta in the sauce

  • If the sauce isn’t covering the pasta, add a little pasta water

  • Divide into four large bowls

  • Top each bowl of pasta with a little sea salt and some basil

Brian Snyder