Scallops with Black Pappardelle

Serves 4

20 scallops

For the pasta:

2 whole eggs

2 tbsp oil (we used rapeseed)

1 sachet of squid ink (available from fishmongers)

200g strong flour

0.25 tsp salt

For the sauce:

Zest of 1 lemon plus juice

4 tbsp white wine

1tbsp white wine vinegar

1 shallot

75ml double cream

100g butter

salt and pepper to taste

To make the pasta dough: Sift flour and salt onto a clean work surface and make a well in the middle. Lightly beat the eggs with the squid ink and oil and place in the middle of the well. Carefully work the mixture into the flour, until large breadcrumbs are formed. Use your hands to kneed through the dough until it is smooth. Knead for ten minutes until the pasta is tight and unyielding. Wrap in clingfilm and chill for no less than an hour.

Once chilled, dust the rolling area with flour and roll the dough as thin as possible. Once rolled out dust the entire sheet with plenty of flour and fold the top to the middle and the bottom up to the middle.

Dust again and repeat the folding process, then repeat again.

Take a sharp knife and cut through the layers at 2cm intervals, then unroll individual lengths of pasta and allow to dry for 20 minutes.

Fresh pasta takes 3-4 minutes to cook in boiling, salty water.

For the butter sauce: Put the lemon zest, juice, wine, vinegar and shallot into a saucepan. Boil until it has reduced to approximately 2tbsp. Add cream and boil again. Then take off heat and whisk lumps of butter into it.

Boil the pasta and fry the scallops (1-2 minutes on each side, until golden). Mix pasta with sauce and place scallops on top of dish. Delicious.