Kimchi Linguini, Sea Urchin, Scallop, and Nasturtium Leaves

Adapted by
September 2013


Kimchi Linguini
700 grams kimchi, fermented with gochujang red pepper paste
330 grams eggs
1 kilogram 00 flour
1 kilogram semolina flour
Uni-Lobster Butter
400 grams butter
75 grams lobster stock
25 grams uni
50 grams kimchi purée
To Assemble and Serve
¾ ounce butter
2 sea scallops, tab removed, patted dry
¼ cup vegetable stock
1 piece uni
3 nasturtium leaves
micro cilantro


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.