Seared Scallops & Truffle Pasta with Mushrooms, Spinach & Crispy Onions
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Seared Scallops & Truffle Pasta

with Mushrooms, Spinach & Crispy Onions

35 MIN
+$6.99/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 and crispy onions.

INGREDIENT IN FOCUS
Fregola sarda is a small, round pasta made from semolina flour—rolled into little balls and toasted to develop a beautiful brown color.
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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Seared Scallops & Truffle Pasta with Mushrooms, Spinach & Crispy Onions
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 Red Wine Vinegar
  • ¼ cup Crème Fraîche
  • ⅓ cup Crispy Onions
  • 2½ Tbsps Vegetable Demi-Glace
time-saving
tips & techniques
How To: Wash Lettuce
How To: Hold a Chef's Knife
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

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
2 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
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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
4 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 3 to 4 minutes, or until lightly browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the butter, cooked vegetables, vinegar, demi-glace, crème fraîche, reserved pasta cooking 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. Enjoy!

Tips from Home Chefs

Seared Scallops & Truffle Pasta

Prepare the ingredients
1 Prepare the ingredients

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.

2 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 pasta
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle 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.

4 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 3 to 4 minutes, or until lightly browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.

Cook the scallops
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the butter, cooked vegetables, vinegar, demi-glace, crème fraîche, reserved pasta cooking 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. Enjoy!

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