Ingredients
- 2 pound japanese buckwheat soba noodles
- 6 ounce guanciale or pancetta, diced small
- 4 ounce parmesan cheese grated
- 2 ounce egg yolks
- 1/4 cup heavy cream
- 1 ounce chives, minced
- 1 clove garlic, crushed in its skin
- 1 pound bay scallops
- 1 tablespoon good olive oil
Preparation
Baking Directions:
Here is how to make this dish in the style of Geoffrey Zakarian’s new Manhattan restaurant, The Lambs Club:In a large pot of salted water, cook the soba noodles for 8 minutes or just until tender.
In a small bowl combine the egg yolks and grated Parmesan cheese.
Reserve.
Meanwhile, in a medium saute pan, heat the olive oil and add the guanciale or pancetta and cook until crispy.
Drain all but 1 tablespoon of the rendered fat and add the crushed garlic to release its fragrance.
Season the bay scallops with sea salt and saute in the pan with the crispy pancetta until golden on both sides, about 3 minutes.
Remove the scallops from the pan and drain on paper towels.
Add the heavy cream and cook 2 minutes or until the sauce coats the back of a spoon.
Drain the soba noodles and add to the sauce.
Add the cooked bay scallops.
Turn off the heat and add the egg yolk and Parmesan mixture.
Toss well to combine.
The heat will cook the egg yolk.
Season with the chives.
