Italian
Gluten-Free Linguine with Scallops and Crispy Guanciale
by Giallozafferano · 2.9M subscribers on YouTube
An unexpected but perfectly balanced combination of scallops and crispy guanciale served over gluten-free linguine. The scallops are marinated with lemon zest and rosemary, then seared; guanciale is rendered crispy; and a creamy sauce is made from the scallop corals and white wine.
- Difficulty
- medium
Ingredients
11 items- 320 gLinguine Senza GlutineRummo no. 13 gluten-free variety
- 150 gGuanciale
- 1 pcsLemon ZestZest of 1 lemon
- Extra Virgin Olive OilTo taste
- Fine SaltTo taste
- Black PepperTo taste
- 4 pcsCapesante Senza GuscioScallops without shell
- 60 gWhite Wine
- 1 pcsGarlic1 clove
- ParsleyTo taste; stems used for flavoring, leaves for garnish
- RosemaryTo taste
Method
- Separate the scallop meat from the shell and from the coral.
- Season the scallops with oil, salt, pepper, lemon zest and rosemary. Mix and let rest in the refrigerator.
- Cut the guanciale into strips and brown in a pan with a drizzle of oil until crispy.
- Set aside the crispy guanciale strips on paper towel to stay crunchy. Also reserve the rendered fat.
- In the same pan, add the parsley stems and garlic, let them flavor the oil.
- Add the scallop corals, deglaze with white wine and let it evaporate.
- Blend everything to obtain a cream.
- Cook the scallops for about 1–2 minutes per side over medium-high heat until well golden on both sides.
- Cook the gluten-free linguine in boiling salted water.
- A couple of minutes before the pasta is done, transfer the linguine to the pan with a little pasta water.
- Add the coral cream and a few spoonfuls of guanciale fat, and finish cooking for a few minutes.
- Plate the linguine, crumble some guanciale on top, add lemon zest, parsley, the scallop, and a bit of guanciale fat.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
