Kimchi Linguini, Sea Urchin, Scallop, and Nasturtium Leaves
For the Kimchi Linguini:
In a blender, purée kimchi and pass through chinois into a container set on a scale. Separate eggs, reserving yolks and setting aside whites for another use. Slowly add yolks to kimchi purée until weight of mixture is 800 grams; reserve remaining kimchi purée. In a pasta extruder, mix flours 30 seconds. Slowly add kimchi mixture and mix 4 minutes. Check consistency, adding more kimchi mixture in 20 gram increments. When dough is moist but not sticky, mix 2 more minutes and rest for 10 before extruding linguini.
For the Uni-Lobster Butter:
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients and mix until smooth. Cover and refrigerate.
To Assemble and Serve:
Cook 5 ounces Kimchi Linguini in boiling salted water until al dente, about 6 minutes; drain. Heat a large skillet over medium-high heat. Add butter and sear scallops on both sides; reserve on paper towels, keeping warm. Heat a medium sauté pan and add vegetable stock and 1 ounce reserved kimchi purée. Add pasta and finish with ½ ounce Uni-Lobster Butter. Season with salt. Arrange Kimchi Linguini with sauce in center of serving dish. Garnish with scallops, uni, nasturtium leaves, and micro cilantro.