Y’all. This heaven on a plate was simply the product of my and my mother’s cravings the day after Christmas. I wanted to slate this newfound specialty as a #dinneronawhim, because it truly was, but I didn’t capture the steps to illustrate on Instagram story! Nonetheless, so many have asked for the recipe, and here it is.
A few takeaways:
1. The volume of butter is alarming, but it is warranted. Truffle butter is not cheap, but it is a game-changer. I found some on sale at The Fresh Market, but you can find at most grocery stores!
2. You’ll find the instructions to be somewhat scattered but reflective of the multitasking that is absolutely possible (i.e. cooking mushrooms + boiling water at the same time and cooking pasta + scallops at the same time).
3. Toppings are essential. The crunch of bread crumbs, the spice of red pepper flakes, the fresh pop of parsley, and the salty parmigiano-reggiano together comprise a beautiful medley of textures and flavors.
4. Believe it or not, this many mushrooms are necessary — they shrink in size when cooking and deserve a spotlight on your final plate.
5. High heat for your scallops ensures the golden brown sear.
Bon appetit!
Serves 4
3 pints assorted mushrooms (definitely shiitake), washed and sliced
1 shallot, diced
6 cloves garlic, diced + divided in half
1 pound pappardelle pasta
12-16 sea scallops
1/2 cup panko bread crumbs
5 tablespoons unsalted butter, divided
3 tablespoons white truffle butter
Sea salt
Parmigiano Reggiano block, shaved with a vegetable peeler
Fresh Italian parsley, chopped
Red pepper flakes
1. In a small saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add panko and stir until toasted and golden brown, about 5 minutes. Remove from heat and transfer toasted bread crumbs to a ramekin.
2. In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add shallot and half of your garlic, stirring until fragrant, about 1 minute. Then, add mushrooms and stir occasionally, cooking until golden brown, about 20 minutes. Do not add salt during cooking — this will release water from the shrooms and prevent browning! Once completely cooked, transfer mushroom mixture to a dish and cover until ready to serve. Season with seat salt at this point!
3. While mushrooms cook, bring a pot of salted water to a boil. As soon as you add your pappardelle to the pot, bring the large saucepan (now free of mushrooms) to medium-high heat with remaining 2 tablespoons of butter. Once hot, add scallops in an even layer to the pan. Sear the scallops, untouched, for 3 minutes. Flip and cook 2 minutes more. Transfer scallops to a plate. The pasta should be al dente and ready at this point! Turn saucepan heat down to medium, add remaining garlic to the buttery saucepan, and stir until cooked. Turn off heat.
4. Taste pasta to ensure it has reached desired texture; then, use a measuring cup to reserve 1 cup of pasta water. Drain the rest of the pasta in a colander. Return pasta pot back to stove top on low heat.
5. Add noodles back to the pot. Then, carefully pour garlic mixture from the saucepan to the pot. Next, add mushroom mixture and, using tongs, stir to combine. Add white truffle butter, sea salt, and 1/2 cup of pasta water. Continue to stir. If pasta remains too thick, add more pasta water.
6. To serve, begin with mushroom pappardelle. Top with 3-4 scallops, a sprinkle of bread crumbs, parsley, parmesan, and red pepper flakes.