- 1/2 small kabocha squash, peeled and seeded
- 3 to 4 cloves garlic
- 1/2 pound oyster mushrooms, cleaned, trimmed and sliced
- Diver scallops (preferably U10 or U8,1 to 2 per person)
- 1 pound fresh pappardelle
- Sea salt & fresh-ground pepper to taste
- 3 tbsp olive oil
- 1/2 shallot, peeled and chopped
- 1/4 tsp red chile flakes
- 1/4 cup white wine or dry vermouth
- 1/2 cup vegetable stock
- 2 tbsp butter
- 2 tbsp charred-herb-infused olive oil (recipe follows)
- 1 tsp fresh chervil sprigs
- 1 tsp chopped fresh tarragon
- 1/2 tsp chopped fresh chives
- Preheat oven to 350˚F.
- Dice the squash and place it in a large bowl. Smash one clove of garlic with the side of a chef’s knife, and add to bowl. Sprinkle with olive oil, season with salt and pepper, and spread evenly on a sheet pan. Place in oven and cook for 10 minutes. Remove from oven, discard garlic, and reserve the squash.
- Heat a large sauté pan over medium heat. Add 2 tablespoons of olive oil (and a chopped clove of garlic, if desired). Add the mushrooms and sauté until just cooked. Season with salt and pepper and reserve.
- Cut scallops horizontally into 4 to 5 thin slices. Set aside.
- Just before serving, fill a large pot with water and salt liberally with sea salt. Bring it to a boil over high heat and add the pasta. Cook until al dente and drain.
- While the pasta is cooking, mince the remaining clove of garlic. Heat a large nonstick sauté pan over medium-high heat and add olive oil, minced garlic, shallot and chile flakes. Sauté until fragrant and soft. Add squash and sauté until heated through. Add the scallops, white wine or vermouth, vegetable stock and butter and mix well, cooking until heated through.
- Add the cooked pasta to the sauté pan and toss to coat. Drizzle the charred-herb oil over top and serve, garnishing each bowl with the fresh herbs.
Charred-Herb-Infused Olive Oil
- Prepare charred-herb-infused olive oil three days in advance: Dry stems of tarragon and chervil, as well as some chives, for two days. Place on a sheet pan lined with aluminum foil and light them with a match. Let them burn until charred. Place the charred herbs in a stainless-steel pot; add a clove of unpeeled garlic and add enough olive oil to cover. Cover the pot and let oil infuse overnight. The next day, strain the oil and keep it in a tightly sealed bottle.
This story appears in the print issue of October 2017.
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