Pappardelle With Scallops - Guy Fieri

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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