Ben Pollard – Group Executive Chef at Trader House Restaurants, Melbourne – has shared with us this recipe for Abrolhos Island Scallop Bucatini in a Brown Butter, Smoked Almond & Sage Sauce with Sauteed Kalettes.
Part of our Induction Cooktop Recipe series, this dish offers simple seasonal fare with flair.
Prep: 20 minutes
Cook: 30 minutes
Serves: 4
Ingredients
1 tbs olive oil
20 large Abrolhos Island scallops, seasoned
320g bucatini (dried)
150g unsalted butter
12 sage leaves
3 garlic cloves, chopped
1 tsp dried Calabrian chilli
80ml pasta water
½ bunch parsley, chopped
1 lemon (zest)
50g smoked almonds, crushed
Sauteed kalettes:
400g kalettes
50ml extra virgin olive oil
150ml caper dressing
Caper dressing:
150ml olive oil
50g capers
125g golden raisins
40ml sherry vinegar
40g pine nuts, toasted
1 tbs mint, chopped
1 tbs dill, chopped
Method
1. Heat olive oil in a large pan or on a griddle until smoking, add scallops and sear for about 30 seconds each side, then remove scallops and set aside.
2. Cook bucatini to packet instructions, reserving 80ml of the cooking water.
3. Meanwhile, place butter, sage, garlic and chilli in a large saucepan on a medium to high heat and cook 2-4 minutes until it starts to turn a nutty brown colour. Remove the sage leaves and set aside for garnish, then add the reserved pasta water to the pan, swirling until creamy.
4. To make the caper dressing, heat olive oil in a pot on a medium heat, add the capers and raisins and sweat for 3-5 minutes, then deglaze with the vinegar, remove from heat and add salt to taste. Allow to cool slightly before blending until coarse. Mix in pine nuts and herbs and set aside.
5. Meanwhile, blanch the kalettes in a pot of salted boiling water for about 30 seconds, drain, then refresh in cold water, drain again and set aside. Heat olive oil in a large pan on high heat, add blanched kalettes and sauté for about 1 minute, then place in a bowl and finish with the caper dressing.
6. Add the butter sauce to the strained pasa and toss, then season to taste, add parsley and lemon zest and toss to combine.
7. Serve pasta over 4 plates, topped with seared scallops, smoked almonds and kalettes.
Shop Induction Cooktops + View More Recipes
Keen to experience the benefits of Induction Cooking? Discover Harvey Norman’s Induction Cooktop range online or head in store where the friendly staff can offer you expert advice.
For more Induction Cooktop Recipe ideas, check out the following:
Orange Crepe Suzette with Grilled Seasonal Stone Fruit
Westholme Wagyu Bavette served with Horseradish, Bitter Leaves & Marsala Sauce
Turmeric & Coconut Breakfast Pancake with Avocado, Coriander, Bean Shoots, Fried Egg & Sambal
Braised Seafood, Fennel & Saffron with Aioli & Warrigal Greens