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CHEF- COLOUR (1 of 1)The best thing about sum­mer is the abund­ance of great-qual­ity, fresh pro­duce, and asparagus and scal­lops are two of our favour­ite things to use in the short time they are around. This dish is easy and quick to pre­pare, which is just want you want dur­ing sum­mer, and it tastes fresh and light. Match it per­fectly with a crisp glass of Itali­an Pinot Gri­gio or Ver­dic­chio wine.


Pappardelle pasta with fresh asparagus and scallops

FRATELLIS (3 of 7)




  • 500g grade 00 flour
  • 225ml beaten eggs
  • 25ml extra-vir­gin olive oil
  • ½ tbsp salt


But­ter sauce

  • Juice of 1 large lemon
  • Dash of cream
  • 150g but­ter, cubed
  • 2 bunches of asparagus
  • 12 fresh scallops
  • Flat-leaf pars­ley to garnish



  1. First make the pasta. Com­bine all the ingredi­ents in a mix­er until they bind togeth­er (approx­im­ately 10 minutes).
  2. Wrap the dough in plastic wrap and leave to rest for at least half an hour before rolling into sheets through a pasta machine.
  3. Cut pap­par­delle noodles 15mm wide and 200mm long.
  4. Boil 3 litres of salted water and cook the pasta until al dente (approx­im­ately 3 minutes).
  5. Now make the but­ter sauce. Reduce the lem­on juice over a low heat, add a dash of cream (this pre­vents the but­ter from split­ting), then add the but­ter and whisk it all togeth­er until silky-smooth.
  6. Blanch the asparagus spears until they are cooked but still retain a bit of crunch.
  7. Cut off the asparagus tips and leave to one side, then dice the rest of the stems.
  8. Sea­son and sear the scal­lops in a hot pan for 1 minute on each side.
  9. To fin­ish, add the pap­par­delle and chopped asparagus to the but­ter sauce and toss. Top with the asparagus tips and scal­lops, and gar­nish with parsley.