Fresh peas in salsa verde with pasta and scallops
Fresh, vibrant, and focused on clarity of flavor. This dish highlights sweet green peas and a bright salsa verde, using pasta as the element that brings structure and balance to the plate. Finished with tender scallops, it combines freshness, texture, and a subtle marine note in a composition that feels clean, precise, and expressive. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Blanch the parsley, coriander and mint in boiling water for 5 seconds, cool them down in some ice water
In a blender put all the ingredients except for the scallops, fresh peas, and olive oil
Blend the ingredients at a high speed for 5 minutes, until the mixture turns a vibrant green
After 5 minutes turn the blender on again and as it is working add the 50ml of olive oil to give the sauce more richness
Check the sauce for salt, and acidity, if necessary add a little more lemon juice
Pass the sauce through a fine chinois, reserve in a separate pot boil some water, add a pinch of salt
Boil the pasta on salted boiling water for 4 minutes, and add the fresh peas for one more minute
Strain the pasta and the peas, add them to a pot with the green sauce, check the sauce for seasoning
While the pasta is boiling, season the scallops with salt and sear them high heat with a little olive oil for 2 minutes on only one side
Slice the scallops into 4 pieces
| 50 g. | parsley |
| 50 g. | coriander |
| 50 g. | mint |
| 300 g. | white fish stock |
| 50 ml. | olive oil |
| 30 ml. | garlic confit |
| 20 ml. | lemon juice |
| 2 pinch | salt |
| 1 pinch | pepper |
| 60 g. | fresh green peas |
| 1 dash | fish sauce |
| 1 piece | fresh scallops |
| 40 g. | Pasta pastificio dei campi |
HOW TO PLATE
Plate the pasta on a slightly deep dish, that can contain the sauce.
First plate the pasta with the peas and green sauce, and place the slices of scallop evenly throughout the dish.
Finish with a drizzle of olive oil and some Malden salt.
