Bronze-die spaghetti tossed simply with olive oil, three deeply seared scallops, and two kinds of caviar. A celebratory plate that takes twenty minutes from start to finish.
Ingredients
- 100 g good Italian spaghetti (bronze-die if possible)
- 3 large scallops, cleaned
- 1 tbsp Royal Oscietra caviar
- 1 tbsp red flying-fish or chum salmon caviar
- A handful of baby spinach (optional)
- 2 tbsp Nikkitas extra virgin olive oil, plus extra to finish
- 1 small garlic clove, finely chopped (optional)
- Fine sea salt and freshly ground black pepper
- 1 lemon wedge, to serve
Method
- Bring a generous pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente. Reserve a mug of pasta water before draining.
- Return the spaghetti to the warm pot. Add the olive oil, a splash of the reserved pasta water, salt, and pepper. Toss until glossy and emulsified.
- Heat a heavy pan over medium-high. Add a thread of olive oil and the optional garlic and let it perfume the pan briefly. Pat the scallops dry, season, and sear for about 90 seconds on each side, until deeply golden.
- Twist the spaghetti into a tall mound on a warm plate. Place the scallops on or alongside.
- Spoon the black caviar over the pasta and the salmon caviar to the side, so they remain distinct.
- Tuck the spinach (if using) alongside, give a final drizzle of olive oil and a squeeze of lemon, and serve immediately.
Notes
- Bronze-die pasta has a rougher surface and holds the oil emulsion better than smooth-extruded.
- Add the caviar off the heat. Direct heat dulls its flavour and texture.
- Pair with a chilled Falanghina or a small glass of vodka.
