Tony’s Take on Pappardelle Mimmo at Ferraro’s Ristorante

Ingredients

• 12 oz Pappardelle pasta (fresh egg pasta is best)
• 6-8 Large Sea Scallops (dry, abductor muscle removed)
• 2 Lobster tails (meat removed and chopped into chunks)
• 1 bunch Asparagus (woody ends snapped, cut into 1-inch pieces)
• 1 stick Unsalted butter (cold, cubed)
• 6-8 Fresh Sage leaves
• 1 Shallot (minced)
• 1/2 cup Dry white wine (Pinot Grigio works)
• 1 Black Truffle (fresh or jarred carpaccio slices)
• 2 tbsp Olive oil
• Kosher salt
• Black pepper

Instructions

1. PREP THE FIELD! Pat those scallops bone dry with paper towels. Season generously with salt and pepper. Get your pasta water boiling like a volcano.
2. SEAR TIME! Heat olive oil in a large skillet over high heat. When it smokes, drop the scallops in. Don't touch them! Let them get a golden crust, about 2 minutes. Flip, cook 1 minute, then pull them out. Hustle!
3. BUILD THE BASE! Lower heat to medium. Toss in half the butter and the sage leaves. Let the butter foam and the sage crisp up. Throw in the shallots and asparagus. Sauté for 2 minutes until fragrant.
4. DEGLAZE! Pour in the wine. Scrape up those tasty brown bits from the bottom. Let it simmer and reduce by half. Focus!
5. DROP THE PASTA! Cook the pappardelle in salted water. If it's fresh, it only needs 2-3 minutes. Don't overcook it! We want al dente!
6. THE COMMINGLING! Add the lobster chunks to the skillet to warm through gently. Transfer the pasta directly from the water to the skillet. Ladle in 1/2 cup of starchy pasta water.
7. MOUNT THE SAUCE! Kill the heat. Toss in the remaining cold butter cubes. Toss the pasta vigorously! The butter and starch will create a glossy, creamy emulsion. Boom! That's the secret!
8. FINAL ASSEMBLY! Nestle the seared scallops back into the pan. Shave that black truffle right over the top like it's snowing money.
9. FINISH STRONG! Plate it up immediately. Hit it with a pinch of Lemon Zest Finishing Salt to cut the richness. DUNZO!