Sift the flour into a mound on your work surface. Alternatively use a large bowl. Make a well in the centre and add the combined eggs, squid ink and oil.
Using a fork, incorporate the flour into the egg mixture, starting with the inner rim of the well. As you stir around the well, keep incorporating more and more of the flour until you get to the outer edge of the flour and it is all incorporated.
Once a dough is formed, knead it on a flour-dusted work surface for about 5 or 6 minutes, or until elastic and a little sticky.
Cover with a small bowl or wrap in plastic and allow to rest for half an hour.
To make pici, roll the dough to 5 mm thickness and cut it at 5 mm intervals. Take each strip and roll it into thin strands with your palm. Cook while still fresh, or drape over a clothes horse (as I did!) and allow it to dry overnight.
Heat a large skillet over medium-high heat. Add half the butter, swirl to melt and toss in the scallops. Cook for 2 minutes on one side, turn over and cook the other side. Keep in mind they will cook faster if they are smaller. Just don’t overcook them!
Remove the scallops from the skillet and set aside. Add the lime juice to the pan and then add the remaining butter to the pan, as well. Whisk to combine.
Season well with salt and pepper, then toss in the cooked pasta. Turn off heat and plate up the pasta and scallops.
Garnish with the mushrooms, black garlic, finger lime, fennel fronds and native violets.
If you’re going out foraging be 100% certain that what you’re picking is edible. When in doubt, don’t pick it – or consult an expert.