PREP TIME
15 min
COOK TIME
30 min
SERVES
2
INGREDIENTS
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8 10/20 Hokkaido scallops from your local Fisherman’s Market (other sizes and kinds will work as well)
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3 nests of Pappardelle
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1 egg yolk
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100g semi-soft goat cheese (can add more or less based on your preference)
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2 portobello mushrooms
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2 tbsp oil (vegetable or other oil)
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4 tbsp butter (1 tbsp separated)
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2 cloves of garlic (minced)
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2 tbsp salt
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Salt & pepper to taste
DIRECTIONS
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In a medium-sized pot, bring 6 cups of water and 2 tablespoons salt to a boil, then add pasta and simmer until pasta is al dente (about 10-12 minutes). Set aside 1/4 cup of pasta water and strain the rest.
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While pasta is cooking, heat a saucepan to medium heat, add 1 tbsp oil then mushrooms and garlic and cook until mushrooms are dark and cooked through. Then add goat cheese and 3 tbsp of butter, reduce heat and mix until combined.
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Add the cooked pasta to the mushrooms and goat cheese and stir in 1/4 cup of pasta water and let simmer. Stir until everything is combined.
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Pat the scallops dry and generously sprinkle salt on top.
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Heat a small pan on high with 1 tbsp of oil until it starts to smoke, add scallops salt side down in a circle formation, then sprinkle salt on the top (place scallops between 1 1/2cm to 2cm apart from each other).
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Going around the circle, flip each scallop after 1 minute or when golden brown on the bottom. Cook for 30 seconds then add 1 tbsp of butter, baste over the scallops for an additional 30 seconds then set aside to rest for 30 seconds.
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Plate the pasta and add the scallops on top.
This recipe was created by Tyrone Gordon.
