Instructions
Step 1: Peel the shallots.
Step 2: Place the sugar in a very hot saucepan. It will caramelize quickly. Once golden, add the whole shallots, stir, and deglaze with 1/2 glass of dry white wine. Season with salt. Cover, reduce the heat, and let cook gently for about 1 hour. The shallots will release their water, which will evaporate, leaving them tender and caramelized. Once done, spread them on a tray to cool.
Step 3: Mix the flour with the egg yolks and whole eggs, kneading until a smooth dough is formed. Wrap the dough in plastic wrap and let it rest for 1 hour.
Step 4: Clean the scallops, keeping both the meat and the roe. Cut them into small pieces.
Step 5: Roll the pasta into thin sheets. Arrange small mounds of caramelized shallots, scallop meat, and roe evenly spaced on the pasta sheet. Fold the pasta over the filling, sealing it well with your fingers around the edges.
Step 6: Use a fluted wheel to cut long rectangular pieces, leaving extra pasta around the filling. Pinch the edges together to form the “candies.” Repeat until you have about 30 pieces.
Step 7: Prepare the borage cream: wash the borage leaves, blanch them in boiling salted water for a few seconds, and drain. Blend the leaves with 30–40 g of oil and a pinch of salt until smooth.
Step 8: Shell the peas and blanch them in boiling salted water for 5 minutes. Use a slotted spoon to remove them. Blanch the snow peas in the same water for 4–5 minutes and drain.
Step 9: Cook the “candies” in the same boiling water. Once cooked, drain them and serve on a bed of borage cream. Garnish with peas, snow peas, and any sprouts you like—pea sprouts work wonderfully.
