Pasta with ramson pesto, scallops and almonds

scallop and ramson pasta

Foraging for some or even just one of the ingredients for my dishes gives me a lot of satisfaction. A couple of weeks ago I picked a basket full of ramson leaves and made a few condiments. Last time I posted ramson butter, this time I made ramson pesto and made a simple pasta dish.

This dish has few ingredients but it is really tasty.

500 g pasta
4-5 tbsp ramson pesto, see recipe below
20 scallops
100 g almonds
2-3 tbsp butter
1 lemon, the juice and a few wedges for garnish
Salt and pepper to taste

Start by cooking lightly salted water for your pasta. Roughly chop the almonds and cut the scallops in two

When the water is boiling add your pasta.

Melt the butter in a frying pan and start by browning the chopped almonds, when nice and toasty remove the almonds and set the nuts aside.

Fry the scallops in the butter on both sides, add the juice of half a lemon or more. Salt and pepper to taste.

Drain your finished pasta and add desired amount of ramson pasta, stir untill nicely blended. Plate your pasta and top with the scallops and nuts.

Garnish with lemon and some fresh ramson.

 

Picture from when I made ramson butter

Ramson pesto

200 g Ramson
75 g white hard cheese(I used a cheese called Balsfjord, a white norwegian goats cheese)
150 ml rapeseed oil
sea salt and freshly ground black pepper

Start by placing almonds and cheese into a food processor and blitz into crumbs. Add wild garlic, process again until you’ve got a coarse pesto. Then add the oil little by little, with the machine still running.
Season with salt and pepper.

Put the pesto in cooled sterilized jars and pour a little oil on top and keep them in the fridge. The pesto will keep for a few weeks.

Scallop pasta

 

Spiced candied almonds

In my houshold there is no Christmas without candied nut, specially candied almonds.
For variation I add different flavours as spices and salt. For these almonds I have used cloves, ginger, cardamom and cinnamon, typical spices for traditional goods.
I make these treats in small batches in order to be able to work fast before the hot sugar sets and hardens. Working with melted sugar is needless to say quite dangerous, it is easy to burn yourself if you are not causious. I double glove in order to protect my hands from the burning sugar, latex or vinyl disposable gloves over knitted gloves cotton or wool.
This yealds about 200 grams of candies almonds.
1,75 dl powdered sugar
0,25 dl water
2 dl almonds
1 tsp ground cinnamon
0,5 tsp ground dried ginger
0,5 tsp ground cloves
0,5 tsp ground cardamom

3 ss grape seed oil or other taste neutal oil

Give the almonds a quick rinse and dry them off with paper towels.

Prepare a tray with or without baking paper and coat it with the oil.

Put the powdered sugar, spices and water in a pan stir this mixture together and bring to a boil.
Add the almonds to the boiling mixture and stir the almonds around so they get a nice coating of sugar as soon the water evaporates.
Stirr the almonds around and after a short while the sugar will start to melt, remember to keep stirring so the melting mass won’t burn. the candied almonds are done when they start to give a popping sound.
Place the hot almonds on the prepared tray, cover your gloves with a little bit of oil as well and start separating the almonds with your hands.
If you want to make more just repeat and make some more to make this batch takes about 15 minutes. Play around with other types of nuts as well.

Toasted peanuts with garlic

This simple snack bought from street vendors is one of the snacks I remeber from my first trip to the Philipines. Warm and toasty with garlic and salt sold in small paper bags.


First i fried 3 garlic cloves that I had flatend, then added a cup of raw peanuts.

Fried in a pan on little over medium heat until the peanuts star to pop.

salt to taste, I used pink himalayan rock salt that I had to grate and it covered the peanuts in a very light and fine dust layer