I love scallops and I love pasta even more and this dish is light and satisfying. Grilled scallops have a completely different flavor over pan seared scallops, you don’t get the nice crisp crust but you get the flavor of the grill which is just as great. The micro greens are grown for us in Sisters Oregon and we receive them weekly in their grow trays and we clip them when we need them, we dressed them with a nice blended balsamic and local hazelnut oil.
~1/2ea Butternut Squash
2.25oz Grated Mahon Cheese
5.29oz Cremeux de Bourgogne or any triple cream soft ripened cheese
1ea Meyer Lemon, juiced
~5T Panko/Bread Crumbs
- Preheat your oven to 350°F
- Let the cheeses stand at room temperature to soften
- Cut your butternut squash in half and remove the seeds, dry roast until the flesh is soft
- Remove the squash from the oven and let cool. Once cooled scoop out the insides and place them in a food processor. Puree for a few minutes until very smooth.
- Place the squash puree in a bowl. Remove the rind from the soft cheese and place it in a separate bowl. Using a fork stir the cheese until a smooth puree is formed.
- Add the grated mahon, followed by half the squash puree, mix well. Add the remaining squash puree and mix well.
- Add the Meyer lemon juice and the egg, mix well. Add bread crumbs until the mix comes begins to thicken. Let stand for five minutes to allow the bread crumbs to hydrate.
- You may or may not need more bread crumbs depending on how much water was in your squash. You are looking for a filling that can be piped out of a piping bag but not toothpaste consistency.
- Check for salt, I did not need any in mine as the soft ripened cheese had plenty in it.
1 batch Butternut Squash Filling (Above)
- Beat the egg with a little water, place filling into a pastry bag.
- To make these pyramid shaped pastas, roll out your pasta dough into sheets, the sheets should be the width of the roller (5.5″). You can use a fluted cutter or just a knife, cut the dough down the length in the center.
- You can see my rolling process for ravioli’s here
- Now you have to strips about 2.25″ across, make multiple cuts down the sheet to create squares.
- Very lightly brush the squares with the egg, if you use too much egg the pasta will not stick together, so its best to wipe the excess egg off of yuor pastry brush before applying to the pasta.
- Pipe about 1/3oz of filling onto the center of the squares.
- Take all four corners of the pasta and join them in the center to form the peak, pinch all of the sides that meet to ensure that the filling will stay in.
- Sprinkle some flour or semolina flour onto a tray or plate. Place the fagottini on the semolina and you can either leave them out until you are ready to cook them or you can place them in the fridge. I would not recommend freezing this pasta because the filling can be very delicate and will probably break when reheated from frozen.
1/2C Heavy Cream
- Combine all and whip to soft peaks
- Scrub your beets, about one golf ball size beet per plate, with the rough side of a sponge and then rinse them to remove the dirt. Toss them in oil, S&P, roast at 350° rotating them every 20 minutes until soft and the skin can easily peel. The beets can take up to an hour to roast, once finished, peel the beets and slice them to 1/4″ thick and cool.
- Peel the salsify and toss them in olive oil and S&P, then roast them at 350° until they feel soft in the middle, about 30 minutes. Once cooked let cool.
- Once the vegetables are roasted you can set them aside until you are ready to plate, you will reheat these about five minutes before plating.
- Preheat your oven to 450°, prepare your grill, or you can sear the scallops in a pan if it is more convenient. Put a pot of water on the stove and bring it to a boil, salt the water and drop your pasta in. Reduce heat to a simmer and let cook until the dough is soft, about 7-11 minutes.
- Once the pasta is in the water put your vegetables in the oven to reheat, season and begin cooking your scallops, once the scallops have a nice sear on both sides, remove from the pan onto a paper towel and let rest in a warm area.
- Remove your pasta and let drain, remove your vegetables and set aside.
- Begin plating to your hearts desire. I finished the plate with a nice drizzle of the balsamic and olive oil followed by the cured egg yolk.