- Cracked pepper/ pistachio crust
- 2 tbsp fresh crack black pepper
- ¼ cup ground premium shelled pistachios
- 1 tsp sugar
- 1 pinch salt
- 3 large sea scallops tab removed
- 3 ea, 1 oz pieces of fresh sushi grade tuna
Pecorino/ pistachio linguini
- 11 oz A.P. flour
- 1 egg
- 1 ½ tbsp olive oil
- 2 tbsp grated pecorino
- 2 tbsp ground premium shelled pistachios
- Pinch of sea salt
Roasted ramp and sweet pea sauce
- 3 oz ramps washed, dried and chopped
- 2 oz sweet peas, boiled to tender and chilled
- 2 tbsp minced shallots
- 2 cloves garlic minced
- 2 oz Dumante pistachio liqueur
- ¼ cup shrimp stock
- 2 oz heavy cream
- Pinch sea salt
- Pinch fresh cracked black pepper
- 1 tbsp melted unsalted butter
- 2 oz cooked fresh asparagus tips
- 1 oz lump crab meat
Spearmint olive oil
- ¼ cup packed fresh spearmint leaves
- 1 cup olive oil
In a medium size bowl mix the ingredients for the crust and reserve on the side.
For the pasta take the flour and place on a work space, with your hands create a well in the middle. In a small bowl mix the eggs, salt, pecorino, ground pistachios and oil together, pour that mixture into the well of the flour. Start pushing the flour into the eggs in the middle a little at a time going in a counter clockwise motion. Continue until the mixture can be formed into a dough ball. Once the dough is formed knead for 5 minutes then refrigerate for one hour. After one hour put the dough through a pasta makers sheeting attachment at the largest setting then skip two settings (one pass through each setting) until the last setting. Take the sheets of the pasta and run it through the linguini cutter. Place pasta on a tray and refrigerate until needed.
Take the spearmint and the olive oil and place in a blender. Mix on high until the mixture is smooth, reserve until needed.
Procedure for the dish:
Take a small amount of olive oil in a medium sauté pan and heat to medium high heat until the oil shimmers. Roll the scallops and tuna in the crust mixture and coat completely on all sides. Place in pan and let brown to golden and turn repeat on the other side as well as the sides. Total time for this should be about 2 minutes for rare. Place scallops and tuna on a rack to rest. Reserve pan with drippings from searing the scallops and tuna.
Boil the pasta until aldente and let air cool drained on a sheet tray.
Toss the ramps and sweet peas in a bowl with salt, pepper and a small amount of olive oil to coat, roast in oven for 10 minutes at 350 until wilted. Let cool and squeeze the excess water out.
Reheat the sauté pan and add olive oil over medium high heat to a shimmer. Add the shallots and garlic and sauté for 1 minute. Add the peas and the roasted ramps and sauté for 1 minute. Pull the pan off the heat and add the Dumante pistachio liqueur, flambé the liqueur and allow to reduce until pan is dry. Add the shrimp stock and reduce by half, add the cream and let reduce until a sauce like consistency. Season with salt and pepper, take the sauce and place in a blender and blend until smooth. Return sauce to a clean sauce pan, reheat and hold sauce warm. In a small sauté pan heat the butter until melted and warm up the asparagus and lump crab, hold warm. Reheat the scallops and tuna.
Warm 3 oz of the cooked pasta in the sauce and twist that pasta on to a warm serving plate. Then drizzle a small amount of the sauce on top of the pasta, neatly place the scallops and tuna on top of the pasta and then garnish the dish around the scallops and tuna with the warmed asparagus and lump crab. To finish drizzle the plate with a few drops of spearmint olive oil scattered around the pasta.