Ingredients
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1 lb sea scallops, patted dry
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1 lb pappardelle pasta
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1 tablespoon olive oil
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1/2 tablespoon unsalted butter
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1 teaspoon sea salt, plus 1/2 teaspoon
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3 garlic cloves, thinly sliced
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1/2 teaspoon crushed red pepper flakes
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1/2 teaspoon freshly cracked black pepper, plus more for serving
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3 cups arugula
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2 tablespoons white truffle oil
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2 ounces best quality parmesan cheese, shaved
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2 cups mixed chanterelle mushrooms, oyster, trumpet, mushrooms, thinly sliced
Instructions
- 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.