Nettle Pesto Occhi Pasta with Seared Scallops

Recipe Information

Ingredients

For the Scallops and Sauce:

• 1 lb scallops, patted dry
• ½ cup shallots, minced
• ¼ cup cup butter
• 1 cup white wine
• ½ cup chives, chopped
• ½ cup meyer lemon, juiced
• 1 tbsp mint, torn
• 1 tsp creme fraiche
• salt and pepper to taste
• olive oil for searing

For the Nettle Pesto:

• 2 qt stinging nettle, stems removed
• 2 lemons, zested and juiced
• 1 cup pine nuts, toasted
• 1 clove garlic
• 1 cup parmesan cheese
• 1 cup olive oil
• 1 cup ricotta
• salt and pepper to taste

You'll also need:

• Fresh pasta dough
• Circular cookie cutters (2 different sizes)

Directions

For the Nettle Pesto:

1. Blanch nettles in boiling water for 30 seconds, then immediately transfer to ice water.

2. Squeeze out as much water as possible from the nettles.

3. Place nettles, lemon zest, lemon juice, pine nuts, garlic, parmesan, salt, and pepper in a food processor.

4. Process while slowly adding olive oil until you achieve a thick pesto consistency.

5. Fold in ricotta and transfer the mixture to a piping bag.

For the Pasta:

1. Roll out pasta dough into a thin sheet.

2. Using the smaller cookie cutter, mark circles on half of the pasta sheet.

3. Pipe the pesto mixture onto each marked circle.

4. Cover with the second half of the pasta dough.

5. Press around each circle with the back of the smaller cookie cutter to seal.

6. Use the larger cookie cutter to cut out each ravioli.

For the Sauce:

1. In a saucepan, combine butter, white wine, pepper, and mint.

2. Bring to a boil over high heat, stirring constantly to form a sauce.

For the Scallops:

1. Heat olive oil in a separate pan over high heat.

2. Season scallops with salt and pepper.

3. Sear scallops on one side for about 2 minutes.

4. Flip and cook the other side for 1 minute.

5. Remove scallops and place on a paper towel to rest.

To Finish:

1. Cook the fresh pasta in boiling water for 1 minute (longer if pasta is older) until floating.

2. Remove pasta and add directly to the sauce, tossing to coat.

3. Plate the pasta and sauce in bowls.

4. Top with the seared scallops.

5. Garnish with chives and a squeeze of meyer lemon juice.

6. Add a small dollop of creme fraiche on top.

7. Serve immediately and enjoy!