Recipe by Papa D 1946-2012
Saw this on Guy Fieri's show and it looked fantastic. It got great reviews on the food network site so I thought I'd post it here so I can try it later. Pappardelle pasta can be found in the dairy section of most major grocery stores, if unable to fined, any wide noodle pasta will work. Some reviews mentioned that olive oil was used instead of truffle oil. Submitted to www.recipezaar.com on Feb. 16, 2010.
Top Review by Satyne
Made this for dinner, very nice! For me I halved the mushrooms because I'm not a big fan, I used some mixed gourmet mushrooms, since I wasn't sure which ones were in the recipe. I had four different types all cut up finely. I also felt like there wasn't enough butter to cook the mushrooms in, so I did end up putting a bit more in. I was unable to access the aragula, so I used something called landcress, which is a relation to watercress, only had about 1 cups worth of green matter, which is a shame, but what can you do? Finally I didn't have any truffle oil, so I just sprinkled a little more olive oil on at the end.
We really enjoyed this recipe, I'm looking forward to being a little more true to it next time around, however I was happy with my quantity changes.
Thanks for another lovely dinner Papa D.
- 1 lb sea scallops, patted dry
- 1 lb pappardelle pasta
- 1 tablespoon olive oil
- 1⁄2 tablespoon unsalted butter
- 1 teaspoon sea salt, plus 1/2 teaspoon
- 2 cups mixed chanterelle mushrooms, oyster, trumpet, mushrooms, thinly sliced
- 3 garlic cloves, thinly sliced
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon freshly cracked black pepper, plus more for serving
- 3 cups arugula
- 2 tablespoons white truffle oil
- 2 ounces best quality parmesan cheese, shaved
Directions See How It's Made
- Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
- Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use.
- Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside.
- In a large saute 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 pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. 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, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.