Preparation time: 30 minutes
Cooking time: 60-90 minutes

The Nantucket bay scallop has long been prized by chef's and consumers worldwide for its sweet taste, tenderness, and larger than average size. Counts (number of scallops per pound) of 30 to 40 are not uncommon for this scallop, compared to counts of 100 or more for other bay scallops.

 

To prepare the carbonara broth

1. Thinly slice the leek trimmings and fennel bulb.
2. In a dry large saucepan, roast the spices until fragrant, but do not burn. Add the butter to the pan to melt, followed by the leeks and fennel. Sweat the vegetables for approximately 20 minutes until softened, but do not allow to color.
3. Add the salmon and continue to sweat until the salmon oils are released. Cover this mixture with the vegetable stock and white wine and bring to a boil. Reduce to a simmer, add the herbs and bonito flakes and cook for 40 minutes.
4. Pour the broth through a fine mesh strainer and set aside.

To prepare the cream reduction

1. Roast the spices in a dry large saucepan until fragrant, then cover with the cream.
2. Add the herbs and cheese and simmer until reduced by half. Do not allow the cream to boil. Pour through a fine mesh strainer and allow to cool.
3. Whisk in the egg yolks to thicken. (If the cream is too warm, the yolks will curdle.) Set aside.

To prepare the leek "fettuccine"

1. Purchase leeks with the most white available. Slice the leeks in half lengthwise and wash thoroughly. Save the inner core for the broth, above.
2. Cut the leeks in long strips to resemble fettuccine.
3. Bring some water to the boil with the salt and blanch the leeks until al dente. Immediately shock in an ice bath. Drain and set aside.
4. Cut the garlic cloves in half and remove the light green germ. Bring the garlic to a boil in a pan of water. When the water comes to a boil, remove the garlic and repeat the process.
5. After the second blanching, place the garlic in a pot with the milk. Simmer until the garlic is completely tender. Remove the garlic and set aside. This process removes any bitterness from the garlic.

To prepare the Nantucket Bay Scallops

1. Lay the scallops on paper towels to remove any excess water.
2. Slice the salmon into thin strips, then cut crosswise. Heat a sauté pan until it smokes and add half the canola oil. Sear the salmon strips until crispy. Set aside.
3. Heat a large sauté pan until it smokes, add the remaining canola oil and sear the scallops on one side. Turn them, add the garlic clove and the thyme sprig. Once the scallops are browned, add the butter and melt until it browns slightly.
4. Remove the scallops and plate the dish.

To finish the dish

1. Heat the leeks in a sauté pan with a little of the cream reduction and garnish with chopped parsley and grated parmesan.
2. Mix some of the cream reduction with the carbonara broth (about two thirds cream to one third broth), and season with salt, pepper, chopped parsley and lemon juice.
3. Add the garlic cloves and salmon to this sauce and warm through, being careful not to curdle the mixture.
4. Roll the fettuccine on a fork and place in the middle of a plate. Arrange the scallops and garlic cloves around the leeks. Spoon the sauce around the plate and garnish with a sprig of fennel.