Scallop and Pappardelle pasta with mushrooms and goat cheese

Prep time: 15 min

Cook time: 30 min

Serves: 2

Save this recipe! With the image or without the image.


  • 8 10/20 Hokkaido scallops from your local Fisherman’s Market (other sizes and kinds will work as well)
  • 3 nests of Pappardelle
  • 1 egg yolk
  • 100g semi-soft goat cheese (can add more or less based on your preference)
  • 2 portobello mushrooms
  • 2 tbsp oil (vegetable or other oil)
  • 4 tbsp butter (1 tbsp separated)
  • 2 cloves of garlic (minced)
  • 2 tbsp salt
  • Salt & pepper to taste


  1. 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.
  2. 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.
  3. 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.
  4. Pat the scallops dry and generously sprinkle salt on top.
  5. 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).
  6. 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.
  7. Plate the pasta and add the scallops on top.


This recipe was created by Tyrone Gordon, Fisherman’s Market Burnaby store manager.

Get hooked on our email list

Join now to get tasty recipes, news from the ocean and sales on the fresh catches found at your local Fisherman's Market.

sign up