Scallop Pappardelle - Summer Fair Recipe

Here's a little recipe for all the Summer Fair Gen X Quilters. It's my own invention, pasta courtesy of Chef Sophie Budd's awesome pasta class...

Pasta per person

100g plain flour (or 000 if you're fussy)
1 XL egg
Pinch salt

1/2 bunch of spinach, washed, trimmed and sauted (just in its rinsing water until wilted)

Scallops (enough for each person - say 6)
1 lemon - 1/2 tsp zest per person, rest quartered
1/2 small red chilli each
good quality olive oil
1 clove garlic, crushed
freshly grated parmesan
salt and pepper

Wizz the pasta ingredients together in a blade mixer or by hand until it forms a ball. Knead for a minute or two then wrap in cling film and place in fridge for half an hour. Roll through  pasta machine to desired thickness then cut into 3/4" wide slices. (Or if you are really boring you can buy your own pasta premade).

Put water on to boil (add a pinch of salt). Wait until water is boiling.
In a pan,  heat some olive oil and lightly fry the garlic and chilli. Cook for 1-2 minutes or until golden and fragrant. Add the lemon zest.
Put pasta in boiling water for 4 minutes only.
Add the scallops (patted dry) to the chilli garlic mix and cook 2 mins per side. Add salt and pepper to taste.
Remove pasta and drain. Add to scallops. Take off heat and stir.
Squeeze the lemon juice over the mixture.
Serve into bowls.
Add a dash of olive oil to each and scatter with freshly grated parmesan.

Buon appetito!