Scallop and nanohana pasta with bottarga

Directions

1. Take a large clove of garlic (not included on list of ingredients) and peel it, remove the shoot, and cut it in half vertically. Then heat it in a frying pan in 2 Tbsp of extra-virgin olive oil, to transfer its fragrance to the oil. When the garlic begins to brown, remove and dispose of it.
2. Bring the kombu and sake dashi stock to a simmer and slightly reduce it.
3. Salt (2) and boil the pasta. Remove and strain the pasta slightly before its recommended cooking time, to preserve a slightly harder texture than usual.
4. Add the pasta to the frying pan in (1) and mix it with the sauce to absorb the umami.
5. When most of the liquid has evaporated from the pan, add briskly stir-fried scallops and nanohana greens. Add salt to taste.
6. Transfer the pasta to a plate and grate the frozen yellow yuzu over it. Next, grate the bottarga over it in the same way.

Remarks