Lasagne of scallops, wild mushrooms, and truffles with a butternut squash velouté
Alice Taylor Masterchef 2011 contestant
Take care not to overcook scallops – it is easily done, as they continue to cook when removed from the heat. The flesh should still be springy to the touch, not firm and stiff.
MasterChef EveryDay, published by DK, £20, dk.com
You Will Need
Preheat the oven to 180°c (350°f/gas 4). in a small bowl,
soak the saffron in the boiling water and leave to infuse. place all the remaining ingredients for the pasta in a food processor and pulse until the mixture starts to come together. add the saffron- infused water to the pasta dough and pulse again. Turn out onto
a floured work surface and knead until you have a smooth ball of dough. Wrap tightly in cling film and place in the fridge to rest.
For the velouté, place the cubed squash in a roasting tin, drizzle with the oil, and season with salt and pepper. roast for 20 minutes until soft. Meanwhile, melt the butter in a saucepan, add the shallots, and fry until soft. When the squash is ready, add it to the pan with the chicken stock and warm through. place in a food processor and blend until smooth. pass through a sieve into a clean pan, add the cream, and stir to combine.
While the squash is roasting, reconstitute the dried porcini for the filling by pouring some boiling water into a bowl and steeping them in it for 20 minutes. drain, reserving the liquor.
Bring a pan of salted water to the boil, add the potato, and cook until soft. drain, then mash with the butter, milk, truffle oil, seasoning to taste, and enough reserved liquor from the porcini to loosen the potato mixture to a soft, pipeable consistency.
While the potato cooks, heat 1 tbsp vegetable oil in a frying pan, add the chestnut mushrooms, and cook until softened. Add the black truffle shavings, then combine with the mashed potato. Transfer to a piping bag just before serving.
Preheat the grill to high. Place small mounds of Parmesan cheese in a large, non-stick frying pan and heat gently until the cheese starts to melt. Put the pan under the grill for 1–2 minutes until the cheese has fully melted and is bubbling. Remove from the heat, allow to cool slightly, then transfer the cheese to kitchen paper to cool completely until crisp.
Bring a large pan of salted water to the boil. Roll out the pasta thinly and cut out 16 discs of pasta, about 7cm (23/4in) in diameter. Drop the pasta discs into the boiling water and cook for 2 minutes, then drain well.
Heat the remaining oil in a frying pan and fry the porcini until golden. Cut each scallop into 3 smaller discs, season, and fry for 30 seconds on each side until just golden.
To assemble the lasagne, place a disc of pasta in the centre of each serving dish. Pipe a little of the mushroom and potato mix onto the pasta, top with 3 scallop slices, then a disc of pasta. Repeat 3 times. Lay the fried porcini on top of the final disc of pasta, then garnish with a little chopped parsley. Surround the lasagne with the velouté and garnish with a Parmesan crisp.