Colavita USA, LLC
Servings:
2 Serving
Prep time:
00:20
Cook time:
00:20
This recipe for Creamy Scallops with Pappardelle is served in small, first course portions. Fresh scallops are sautéed until just crispy. Adding just a touch of cream, lemon juice, fresh herbs and, of course, Colavita pappardelle pasta will make you fall in love with pasta again.
Ingredients
- 3 tbsp Colavita Extra Virgin olive oil, divided
- 6 scallops
- 1 tbsp unsalted butter, divided
- 3 garlic cloves, divided
- Salt and fresh ground black pepper to taste
- ¼ cup dry white wine or chicken broth
- ½ cup heavy cream
- 1 tbsp lemon juice
- ¼ cup chopped parsley
- 4 Colavita Pappardelle Nests
Instructions
- First make the pasta. Bring a medium pot of water to a rolling boil. Salt the water generously and add the pasta to the water. Cook until al dente, about 7 minutes. Drain, reserving 1 cup of the pasta water. Drizzle the pasta with 1 tbsp Colavita Olive oil to prevent sticking while you prepare the scallops.
- If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat 2 tbsp Colavita olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over-crowding the pan (work in batches if needed).
- Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
- Melt the butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
- Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
- Remove pan (skillet) from the heat; stir in lemon juice and add the scallops and pasta back into the pan to warm through slightly. If the mixture seems dry, add a little of the reserved pasta water until your desired consistency is achieved.
- Garnish with parsley and serve.
Tips
Pair Recipe with Creamy Scallops with Pappardelle with:
Whole Roasted Sea Bass in Salt
For more information about the wine featured in this recipe visit PanebiancoWines.com
