Pappardelle With Scallops - Guy Fieri Recipe

Name: Pappardelle With Scallops - Guy Fieri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
2
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.
3
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.
4
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.
5
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.
6
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.

732

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb sea scallops, patted dry, 1 lb pappardelle pasta, 1 tablespoon olive oil, 1/2 tablespoon unsalted butter, and more.

Yes, Pappardelle With Scallops - Guy Fieri falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle With Scallops - Guy Fieri

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