CHARLOTTE, NC (WBTV) - Tagliolini with Sea Scallop, University of Georgia Caviar, Preserved Egg Yolk, and Chives
Recipe by: Greg Zanitsch, Executive Chef
Yield: 8 servings
- 8 Scallops (1 per person)
- 1 tin caviar, university of Georgia if possible
- 1 dozen chives, finely chopped
- Tagliolini (recipe follows)
- Preserved egg yolk (recipe follows)
- 1 cup semolina flour
- 1 cup all purpose flour
- 4 large eggs
- 4 tablespoons EVOO
- 1/2 tablespoon sea salt
Add semolina flour, all purpose flour, sea salt and EVOO to mixing bowl fitted with a dough hook. Add eggs one at a time, and mix until dough is formed. (May need to add one more egg or some semolina flour depending if the dough is too wet or too dry).
Allow dough to rest for 30 minutes, then cut into 3 millimeter strips. Boil in salted water until al dente. Shock in ice bath. Remove from ice bath, toss in EVOO and a squeeze of lemon.
Salt-cured Egg Yolk
- 2 cups sugar
- 1 1/4 cup salt
- 6 egg yolks
Stir sugar and salt and keep half in a baking dish. Gently place yolks on top of salt/sugar mix. Cover with remaining salt and sugar. Cover with plastic wrap and refrigerate for one week.
Remove yolks from salt/sugar mix and place in cheese cloth or coffee filter in refrigerator and let air dry for one week. Peel away salt/sugar from yolk. Use microplane to grate into bowl.
- Sear scallop to desired doneness (chef recommends medium rare)
- Arrange pasta on plate
- Place scallop on top of 2oz. pasta (per serving)
- Place 1tsp. caviar on top of scallop
- Sprinkle with chives and preserved egg yolk (use hard boiled egg yolk if no time to cure/preserve egg yolk)\