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1
In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent.
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2
Add white wine and juice of 2 lemons.
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3
Bring to boil, reduce heat, let cook three minutes.
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4
Remove from heat and add all ingredients to blender and puree.
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5
This process may require being done in steps so that blender does not overflow.
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6
Strain pureed ingredients through chinoise, throw out pulp, reserve broth.
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7
Bring broth back up to at least 110 degrees.
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8
Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste.
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9
In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside.
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10
Toss in 1 tablespoon olive oil until ready to serve.
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11
In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high.
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12
Slowly add 1 cup olive oil until emulsified.
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13
Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on.
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14
Transfer contents into a squirt bottle and refrigerate until ready to serve.
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15
Place 1 saute pan over high heat until it smokes.
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16
In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste.
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17
In smoking pan, heat 1 tablespoon of olive oil.
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18
Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil.
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19
Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes).
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20
In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta.
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21
Liberally swizzle pesto over plate and garnish with purple basil sprig.
