Yield: 4 servings
- 350g Linguine Valdigrano Qualità Superiore
- 15 scallops in half shell
- 2 limes
- 4 desalted anchovy fillets
- Wild rocket to taste
- 1 leek Extra
- Virgin olive oil
- 25g butter
- Salt to taste
Separate the roe from the scallop muscle; wash scallops well to remove all the sand.
In a saucepan, heat a drizzle of oil, brown leek, add roe and salt, cover with water and cook for about 15 minutes.
Emulsify all ingredients in a blender and keep warm.
After removing the zest, julienne the lime and squeeze the pulp to get the juice.
In a pan, flake the anchovies in oil, add diced scallops and simmer with lime juice.
Cook pasta al dente, drain and stir in the scallop sauce, cold butter and lime julienne.
In a soup dish, pour a little roe sauce, arrange linguine in a nest, complete with scallops and a few leaves of wild rocket.