We suggest using large, sweet and milky sea scallops for this recipe, instead of the smaller and fishier bay scallops, which pair really nicely with black truffle.

Giorgio Locatelli’s Made in Italy was a source of inspiration for this recipe.

Serves 4 as a main

Ingredients

100g unsalted butter, chopped into cubes
1 tbsp extra virgin olive oil, plus extra to garnish
2 golden shallots, very finely diced
1 garlic clove, finely chopped
600g fresh linguine (we like Farinacci Brothers linguine)
400g sea scallops, sliced in half into two discs
½ cup dry white wine
½ lemon, juiced
2 tbsp parsley, finely chopped
4 tbsp Grana Padano, grated plus extra to serve
25-30 g Black Australian Truffle
Sea salt

Crispy kale

60g kale, washed and patted dry
Olive oil spray
Sea salt

Method

First prepare the kale. Preheat oven to 120 degrees (fan). Trim the stem off each kale leaf and tear each one into about 1 inch florets. Place the kale florets on a tray with baking paper, spray lightly with olive oil and put in the oven. Cook for 1 hour or until dehydrated and crispy. Remove from oven and set aside.

If the scallops have been in the fridge, bring to room temperature before cooking.

Fill a large saucepan with water, add a few grinds of sea salt and bring to the boil. Put the lid on and reduce the heat to low until required.

Place half the butter and 1 tablespoon of extra virgin olive oil in a large fry pan over medium heat. When the butter starts to bubble, add the shallots and garlic, and sauté for 2 minutes until soft but without letting them brown.

Bring the water back to boil and add the linguine. Cook until al dente (about 3 minutes if using fresh pasta). Drain, reserving about half a cup of cooking liquid.

Meanwhile, increase the heat in the fry pan to medium-high, add the scallops and cook for 1 minute, turning them half way through. Add the white wine, reduce the heat to medium and cook until it thickens and only a little wine is left.

Add the linguine and the rest of the butter to the fry pan and toss through.  Add enough of the reserved cooking liquid to loosen the sauce. Take off the heat, add half the parsley, lemon juice, Grana Padano and toss through again. Season to taste. Thinly shave 20 g of Black Truffle into the pasta and toss again.

Serve each portion with some crispy kale, a scattering of parsley, extra Black Truffle shavings, a drizzle of olive oil and some grated Grana Padano.

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