Seared Scallops & Mushroom Pasta with Mixed Nut & Chocolate Truffles

Seared Scallops & Mushroom Pasta

with Mixed Nut & Chocolate Truffles

50 MIN
4 Servings
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From the Test Kitchen

Rich flavors abound in this decadent dish thanks to our mushroom and truffle pasta topped with delicate seared scallops, followed by homemade chocolate truffles covered with pistachios and almonds for a pleasantly sweet finish. It’s perfect for a fancy night in with the ones you love!

Get Cooking
  • Nutrition
  • Calories
    840 Cals (est.)
Seared Scallops & Mushroom Pasta with Mixed Nut & Chocolate Truffles
  • 20 oz Sea Scallops
  • 1¼ cups Fregola Sarda Pasta
  • 5 oz Baby Spinach
  • ½ lb Mushrooms
  • 1 bunch Chives
  • 2 cloves Garlic
  • 4 Tbsps Butter
  • 1 Shallot
  • ½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 1 Tbsp Verjus Blanc
  • 4 oz Semi-Sweet Chocolate Chips
  • ¼ cup Cream
  • 2 Tbsps Roasted Pistachios
  • 4 Tbsps Crème Fraîche
  • ⅓ cup Crispy Onions
  • 2 Tbsps Vegetable Demi-Glace
  • 2 Tbsps Sliced Roasted Almonds

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Get This Recipe Delivered
Make the chocolate truffles
1 Make the chocolate truffles

Place the chocolate in a medium heatproof bowl; add a pinch of salt. In a small pot, heat the cream on medium-high until simmering. Once simmering, cook 1 minute. Transfer to the bowl of chocolate. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Cover and freeze about 1 hour, or until set. Meanwhile, finely chop the pistachios and almonds. Place in separate small bowls. Working quickly, scoop about 2 teaspoons of the chilled  chocolate mixture into your hands; roll into a ball. Transfer to  the bowl of chopped pistachios or chopped almonds and toss  to evenly coat. Transfer to a plate. Repeat with the remaining chocolate, pistachios, and almonds to yield 8 truffles. Refrigerate until ready to serve.

2 Prepare the ingredients

Meanwhile, fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and small dice the shallot. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives.

Prepare the ingredients
Cook the pasta
3 Cook the pasta

Place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the diced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a plate. Taste, then season with salt and pepper if desired.Wipe out the pan.

Cook the vegetables
Cook the scallops
5 Cook the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil  on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

6 Finish & serve your dish

To the pot of cooked pasta, add the butter, cooked vegetables, verjus, demi-glace, truffle zest, crème fraîche, and reserved pasta water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the butter is melted. Serve the finished pasta topped with the cooked scallops. Garnish with the crispy onions and sliced chives. Serve the chocolate truffles for dessert. Enjoy!

Finish & serve your dish