Truffle Linguine with Tomatoes and Pancetta

Peel and grate the fresh ginger, then squeeze the pulp to extract the ginger juice into a small bowl.

Ingredients

1 piece of Ginger

15 mL of Ginger Juice

Equipment

Grater

Bowl

Peel and thinly slice the carrots. Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes.

Ingredients

2 pieces of Carrots

15 mL of Water

Equipment

Peeler

Chefs Knife

Microwave-Safe Bowl

Bowl

Add the honey, ginger juice, and mustard to the bowl with the carrots, then process with an immersion blender until smooth.

Ingredients

240 mL of Ginger

15 mL of Ginger Juice

2 pieces of Carrots

15 mL of Honey

5 mL of Mustard

Equipment

Immersion Blender

Bowl

Transfer the carrot puree to a saucepan over medium heat. Whisk the cornstarch with a splash of water and stir it into the sauce until thickened, then season with salt and pepper.

Ingredients

1¼ mL of Salt And Pepper

1¼ mL of Black Pepper

60 mL of Water

5 mL of Cornstarch

240 mL of Carrots

Equipment

Sauce Pan

Whisk

Melt the butter in a skillet over medium-high heat. Add the scallops and sear for 3-4 minutes per side until golden brown.

Ingredients

225 g of Sea Scallops

30 mL of Butter

Equipment

Frying Pan

Spoon the carrot-ginger sauce onto serving plates, arrange the seared scallops on top, and garnish with fresh parsley.

Ingredients

225 g of Sea Scallops

240 mL of Ginger

240 mL of Ginger Juice

15 mL of Parsley

240 mL of Carrots

Equipment

Serving Dish