Linguine with scallops and smoked pancetta

Method

Introductory photographs from the original

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1. 1.1Step 1 of 14

   I remove the scallops from their shells with a small knife, wash thoroughly under running water to remove any impurities, and place on kitchen paper.

   

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2. 2.2Step 2 of 14

   I heat a large frying pan that I will later use to toss the pasta. I add the pancetta slices and brown them well on all sides.

   

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3. 3.3Step 3 of 14

   I remove the pancetta and set aside.

   

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4. 4.4Step 4 of 14

   In the same pan, I quickly cook the scallop roes, removed from the scallops, for a few minutes in the fat released by the pancetta.

   

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5. 5.5Step 5 of 14

   I remove the roes and transfer them to the blender beaker, then add the egg yolk.

   

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6. 6.6Step 6 of 14

   I blend, drizzling in vegetable oil to make a kind of mayonnaise. Judge the amount by eye and stop when the mixture is thick and fluffy. Season with a pinch of salt.

   

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7. 7.7Step 7 of 14

   I put the cream in a bowl and set aside.

   

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8. 8.8Step 8 of 14

   I bring a pan of salted water to the boil for the pasta. Meanwhile, I add a drizzle of extra virgin olive oil to the pan used for the roes and cook the scallops over a high heat for a few minutes on each side. I add a little salt and freshly ground pepper.

   

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9. 9.9Step 9 of 14

   I remove the scallop meats, cut each into 4 pieces and keep warm.

   

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10. 10.10Step 10 of 14

    I crumble the crisp pancetta by hand.

    

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11. 11.11Step 11 of 14

    In the same pan, I add oil and the garlic clove, brown the garlic, then remove it. Once the pasta is cooked, I lift it out of the water into the pan with a few tablespoons of cooking water. I add the pancetta and toss, adding more water if needed.

    

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12. 12.12Step 12 of 14

    I add the scallops and roe mayonnaise and mix well with a little pasta cooking water.

    

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13. 13.13Step 13 of 14

    I remove from the heat and toss thoroughly, keeping the pasta moist.

    

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14. 14.14Step 14 of 14

    I plate up and finish with a drizzle of extra virgin olive oil.

    

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