Citrus Pasta with Salmon Filling & Scallops

This is a great recipe that I prepared for guests earlier this year. I loved how it turned out. That’s why I am sharing it with you today. Your guests and families will be impressed!

servings with this recipe: about 8-10

Pasta dough

300-350g wheat semolina
cest of an organic lemon & lime (to taste)
1 tsp salt
3-4 tsp olive oil
125-150 ml water

flour for the working surface.

Mix all the ingredients together but don’t add all the water at once. You might not need all of it. Knead the dough to combine all ingredents. The dough is perfect if it has an elastic texture. Wrap the dough up in some plastic wrap and let it rest in the fridge for 60 min.

The filling

100-150g of fresh salmon (or other fish), finely diced
1 small onion or shallots, finely diced
1 tsp olive oil
1 tsp capers, finely diced
herbs & spices: sea salt, white pepper, nutmeg, chives

Mix all the ingredients in a small bowl and season with herbs & spices.

If you want to do this pasta dish as an apertizer
1 scallop per person

How it comes all together

The easiest way to roll out you pasta dough is a pasta machine. I love mine! Cut your dough into 2-3 seperate pieces. Dust you working surface and the dough with flour and start rolling the dough out. It should be as thin as 2-3 mm.

Then cut out your pasta shapes and add about a tablespoon of filling to your pasta. Use some water to make the pasta lid stick to the underpart and press both parts together.

Bring salted water to a boil using a large pot and cook the pasta for abou 3-5 min. Then take them out of the waterand sprinkle them with some olive oil to prevent them from sticking together.

Melt some butter in a pan and let it brown. Sautee the pasta and the scallops. Scallops will ned about 1 min per side only. You want them to have a shiny and glossy center. Season with some sea salt and lemon cest/ juice.


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