The artistry of the final presentation of this seafood and spicy-earthy mushroom dish is top notched. Adding to its appeal is the pan-searing process of the scallops. It uses high heat to seal juices in by forming a flavorful crust. The keys to success are having the pan hot enough that the liquid sizzles or jumps around, and allowing a crust to form before turning.
Beet Pasta With Parmesan Broccoli Sauce
CUISINES: New American
TIME: 40 min
SERVING: 2 People
- 1 large Beetroot
- 2.5 cups Flour
- 1 tsp Salt [For the Pasta Dough]
- 1 small Egg
- 1 medium Broccoli
- 0.5 cup Cherry Tomato
- 2 tbsp Olive Oil [Broccoli Saute]
- 3 slices Anchovy Fillets
- 1 clove Garlic [Broccoli Seasoning]
- 0.5 cup Chicken Broth [Broccoli Seasoning]
- 0.5 tsp Salt [Broccoli Seasoning]
- 0.25 tsp Black Pepper [Broccoli Seasoning]
- 0.3 cup Parmesan Cheese [Broccoli Seasoning]
- 0.3 cup Cold Water
- 2 tbsp Olive Oil [Broccoli Finish]
- 2 tbsp Olive Oil [Shrimp Saute]
- 1 clove Garlic [Shrimp Saute]
- 5 large Jumbo Shrimp
- 1 tsp Chili Flakes
- 1 tbsp White Cooking Wine
- 0.5 tsp Salt [Noodle Saute]
- 0.25 tsp Black Pepper [Noodle Saute]
- 1 tbsp Parmesan Cheese [Garnish]
- 0.5 tsp Pea Shoots [Garnish]
- 0.5 tsp Edible Flower [Garnish]
- 0.5 tsp Red Sorrel [Garnish]
- 1 tsp Olive Oil [Garnish]
- 1 tsp Microgreens [Seasoning]
Quarter the beetroot, add to a small pot of water, cover with the lid and boil for 20 minutes.
Cut broccoli into small florets, mince a clove of garlic and cut cherry tomatoes into quarters.
Remove the cooked beetroot from the pot and place it into a blender, pour in about 1/3 cup of the cooking liquid, then puree until smooth and transfer to a small bowl to cool completely.
Turn flour onto a clean surface and sprinkle it with 1 teaspoon of salt. Make a well in the center of the flour and crack in the egg. Whisk the egg with a fork, then add the beet puree.
Continue mixing with the fork, slowly incorporating flour from the edges. Continue combining the ingredients with floured fingertips, then gently knead to form a smooth dough.
Wrap dough in plastic wrap and set aside to rest for 10 minutes.
In a medium saucepan, heat 2 tablespoons of olive oil and add anchovy fillets and a clove of crushed garlic. Add broccoli florets, chicken broth, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and saute briefly, then cover with the lid and simmer for 5 minutes.
Remove lid, add shredded parmesan cheese, water, and another 2 tablespoons of olive oil.
Combine well, using a hand blender, puree the broccoli mixture until smooth, and remove the saucepan from heat.
Unwrap the dough, and divide it into two equal portions, transfer a portion of the dough onto a floured surface, sprinkle the top with flour, and using the heel of your hand, knead into a flat disc. Roll out the dough into around 1/2 inch thickness with a rolling pin.
Process dough into linguine using a manual pasta machine, remember to lightly sprinkle with flour between passes. Repeat the process with the remaining dough. Sprinkle the fresh beet linguine with flour to prevent sticking, toss gently to coat, and set aside on a plate.
Add water to a medium pot and bring to a boil. Meanwhile, heat 2 tablespoons of olive oil in a small skillet, add minced garlic, tomatoes, jumbo shrimp, chili flakes, and cooking wine. Flambé and then reduce the heat.
Drop the beet linguine into the boiling water and cook for 2-3 minutes, stirring gently.
Strain pasta and add to the skillet with shrimp and tomatoes. Toss ingredients gently, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Remove from heat.
Spread broccoli sauce into the center of a plate, place linguine over the circle of sauce, and top with shrimp. Garnish with grated parmesan cheese, pea shoots, edible flowers, and red sorrel. Drizzle with olive oil, and serve.