Fresh Pappardelle Pasta with Seared Scallops & truffles oil

 Fresh Pappardelle Pasta with Seared Scallops & truffles oil

 

Ingredients

• 1 pound large sea scallops, patted dry
• 1 pound pappardelle pasta
• 1 tablespoon olive oil
• 1/2 tablespoon unsalted butter
• 1 teaspoon sea salt, plus 1/2 teaspoon
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly cracked black pepper, plus more for serving
• 2 tablespoons white truffle oil
• 2 ounces best quality Parmesan, shaved

 

 

 

Directions

• Bring a large pot of water to a boil over medium heat 
• and add 1 teaspoon of salt.
• Rinse and pat dry the scallops. 
• Season with 1/2 teaspoon of sea salt and set aside.
• Prep all of your ingredients and have them at ready,
• then start pasta. 
• Cook the pasta for approximately 8 minutes.
•  If the pasta is done before prepping all the ingredients,
• add 3 cups cold water into the pot to hold.
• (Water will still be hot, but will arrest cooking.)
• Drain when ready to use.
• In a large sauté pan, heat the olive oil and butter over medium-high heat.
• When the butter has melted, add the scallops,
• cook for 1 to 2 minutes and turn over. 
• When scallops are just cooked, remove from heat and set aside,
• keeping them warm. 
• Let the juices in the pan reduce for 1 minute,
•  Stir in the garlic, red pepper flakes and black pepper. 
• Toss to combine. Add in the reserved scallops and half of the truffle oil. 
• Add in the drained cooked pasta, stir to combine. 
• Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.

Bon Appetit