Scallops Recipe

Make dough

In a medium bowl combine buckwheat flour, all-purpose flour and salt. Add the drained ricotta and the egg yolk. Stir with a fork until it forms a shaggy dough, then use your hands to bring it together; if too dry add up to 1 tablespoon water, if too sticky dust with a teaspoon of AP flour. Season with the 1/4 tsp black pepper.

Shape gnocchetti

Turn dough onto a lightly floured surface (use semolina for dusting). Divide into 4 pieces and roll each into a 3/4"–1" diameter rope. With a bench scraper or knife cut 1/2" pieces. To create ridged gnocchetti, roll each piece across the tines of a fork or a gnocchi board with your thumb; otherwise leave as small pillows. Dust completed gnocchetti with semolina so they don't stick.

Cook

Bring a large pot of salted water to a gentle boil. Cook gnocchetti in batches for 2–3 minutes or until they float and are tender. Use a slotted spoon to transfer cooked gnocchetti to a tray lightly oiled or into a warm pan with a splash of olive oil to prevent sticking. Reserve 1/2 cup of cooking water for the sauce.

In a blender or food processor combine the cooked cannellini beans, stock, heavy cream, lemon zest, 1 tablespoon extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Puree until very smooth, adding up to 2–3 tablespoons reserved gnocchetti cooking water to reach a silky, spoonable consistency. Taste and adjust seasoning. Keep warm over very low heat or transfer to a small pan and hold gently while finishing other components.

In a large skillet over medium heat, add 1 tablespoon olive oil. Add the chopped black pepper sausage and cook, breaking up with a spatula, until browned and some fat renders, about 4–5 minutes. Transfer sausage to a bowl leaving about 1 tablespoon fat in the pan (add a little oil if pan is dry).

Reduce heat to medium-low. Add the chopped shallot and sliced garlic to the skillet and sauté until translucent and fragrant, about 2 minutes. Add red pepper flakes.

Add the mustard greens in batches, seasoning with 1/2 tsp salt, and toss until wilted and tender, 3–5 minutes. Return the browned sausage to the pan and toss to combine. Keep warm.

Pat scallops very dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat a large heavy skillet (preferably cast iron) over high heat until smoking lightly. Add 1 tablespoon neutral oil and swirl.

Add scallops to the pan spaced apart; sear undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip and add 2 tablespoons butter; spoon butter over scallops while cooking another 30–60 seconds until just opaque in center (total cook 2.5–3 minutes depending on size). Remove scallops to a plate and finish with 1 tablespoon fresh lemon juice.

Warm the cooked gnocchetti briefly in the pan with the sausage and mustard greens for 1 minute to marry flavors; add a splash (1–2 tablespoons) of reserved gnocchetti cooking water and 1–2 tablespoons of the white bean cream to loosen and coat. Divide gnocchetti, greens, and sausage among plates.

Spoon a smear or pool of white bean cream sauce on each plate. Place gnocchetti and greens on top. Arrange seared scallops atop. Finish each plate with a sprinkle of grated pecorino (about 1 tablespoon per serving), a grind of black pepper, and a light drizzle of extra-virgin olive oil if desired.