Scallop Pasta in a Cream Sauce

Start by making the pasta noodles: https://glutenfreeguy.ca/recipes/recipe/92-pasta

Roll out your pasta dough to as thin as you can get it or roughly 2-3mm (1/16inch) thick.  Gently roll the dough onto itself stopping at the half way point and then rolling the other side up to the half way point ending with the dough on top of the other roll.  With a sharp knife cut thin strips of dough until the entire roll is thinly cut.

Taking between 1/4 and 1/3 of the dough gently fluff it with your fingers to help the dough come apart from itself and to help the noodles form properly.  Repeat until all of the dough has been fluffed.

Meanwhile, get a large pot of water on the stove and bring it to a boil to boil the noodles.  In a large skillet over high heat add the butter to allow it to melt and coat the pan.  Sautee the green onions and garlic scapes.  Add your whipping cream and turn the heat to medium.  When the whipping cream starts to boil wait 90 seconds and then add your scallops and stir.  Add in the dill and bring the heat back up to high and continue cooking until the cream begins to caramelize.

Add your noodles to the pot of boiling water.  Your noodles won't take long to cook (maybe 90 seconds), as fresh pasta never takes as long as dry pasta.  When the noodles come to the surface, wait an additional 30 seconds then add the noodles to your sauce.  Toss/stir the sauce to coat the noodles.

Plate and enjoy.