Seared Scallops & Mushroom Pasta

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.

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.

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.

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.

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 a drizzle 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.

To the pot of cooked pasta, add the butter, cooked vegetables, verjus, demi-glace, crème fraîche, reserved pasta water, and as much of the truffle zest as you’d like. 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!