Seared Scallops & Mushroom Pasta with Mixed Nut & Chocolate Truffles
Valentine's Day

Seared Scallops & Mushroom Pasta

with Mixed Nut & Chocolate Truffles

65 MIN
+$9.50/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
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!
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Seared Scallops & Mushroom Pasta with Mixed Nut & Chocolate Truffles
Title
  • 20 oz Sustainably Sourced Sea Scallops
  • 1¼ cups Fregola Sarda Pasta
  • ½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 2 oz Salted Butter
  • 5 oz Baby Spinach
  • ½ lb Mushrooms
  • 2 cloves Garlic
  • 1 Shallot
  • 1 bunch Chives
  • 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
  • 2½ Tbsps Vegetable Demi-Glace
  • 2 Tbsps Sliced Roasted Almonds
time-saving
tips & techniques
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.

Prepare the ingredients
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.

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.

Cook the vegetables
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 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 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.

Finish & serve your dish
6 Finish & serve your dish

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!

Tips from Home Chefs

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 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.

6 Finish & serve your dish

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!

Finish & serve your dish
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