Creamy Mushroom Bucatini with Seared Scallops
This is going to be a short blog post, because I already professed my love for this creamy mushroom sauce and gave instructions on how to make it in it’s own post. (Yes, the sauce deserves it’s own post!!!!) On that note, I am getting requests to make sauce recipe posts that are separate from the full dish, so bear with me while I figure out the formatting here. This is the dish that I originally served my creamy mushroom sauce with. Bucatini tossed in glossy, creamy, earthy sauce and topped with seared scallops and fresh herbs.
sans scallops
topped with scallops and herbs
First step before you get started is to make the mushroom sauce. Recipe below.
Ingredients
Adjust Servings
Olive oil | |
10oz. mushrooms (I used cremini mushrooms, but you can use a mushroom of your choice) | |
1medium shallot, minced | |
3cloves garlic, minced | |
1/2cup dry white wine | |
1cup heavy cream | |
1tbsp butter | |
8 oz (half a box) bucatini or another pasta of your choice | |
1 tbsp avocado or grapeseed oil | |
10 wild caught sea scallops, side muscles removed | |
Kosher salt, to taste | |
2tbsp unsalted butter | |
Fresh parsley, finely chopped, for topping | |
Grated Parmesan, for topping |
Equipment
Skillet | |
Directions
For the sauce:
Heat a skillet over medium high heat. Season generously with olive oil (about 1 tbsp, but how much depends on the size of your skillet) and wait until the olive oil is shimmering. Keep some more oil on hand to put into the pan if it dries up during the cooking process.
Add the mushroom slices to the pan and make sure that they are as evenly spread out as possible. You don't want to overcrowd the pan, so make sure your skillet can fit them all!
Lightly sprinkle some salt around the mushrooms to season them (about 1/8 tsp.) Let the mushrooms sear 1-2 minutes, until golden brown. Flip and let them cook until tender and golden brown all around (you want them to look similar to this picture.)
Add another splash of oil to the pan so that it's not dry. Add the minced shallot. Sauté until golden brown and softened (1-2 minutes.)
Lower the heat to medium. If needed, add a little more oil. If your pan is still seasoned and not dry on the surface don't add anymore! We just want to make sure our garlic doesn't burn on the dry hot pan. Add the garlic and a pinch of salt. Sauté another minute, until the garlic is fragrant. You should see golden browned bits forming at the bottom of the pan from the mushrooms, shallots and garlic. That's what we want!
Pour the 1/2 cup of white wine into the pan. It will be very smoky at first, so stand back to make sure you are as safe as possible! The mixture should be bubbling and those golden browned bits should start to come off of the an and become part of the liquid.
For the pasta with seared scallops:
For the scallops:
Notes
11 Comments
-
best web hosting sites
If you desire to grow your familiarity simply keep visiting this website and be updated with the most recent news posted here.
-
web hosting company
Simply want to say your article is as astonishing. The clarity on your publish is simply cool and
that i can think you’re knowledgeable on this
subject. Well together with your permission allow me to clutch your feed to stay up to date with imminent post.
Thanks one million and please carry on the gratifying work. -
adreamoftrains web hosting service
A fascinating discussion is definitely worth comment.
I think that you ought to write more on this subject matter,
it may not be a taboo matter but usually people don’t talk about such subjects.
To the next! Many thanks!! adreamoftrains best web hosting 2020 -
web hosting services
Magnificent beat ! I wish to apprentice while you amend
your site, how could i subscribe for a blog web site? The account aided me a acceptable deal.I had been tiny bit acquainted of this your broadcast offered bright clear
idea -
best web hosting 2020
This piece of writing will assist the internet people for building up new
webpage or even a blog from start to end. -
Jessica
My dad made this for my husband and I and it was SO good. He made the sauce a day in advance and we seared the scallops right before eating. The sauce reheated perfectly in a saucepan with no separation. No clue how he even came across this recipe, but I’m so glad he did! A new family favorite! Thank you!
-
Casey
Absolutely obsessed with this recipe! So easy and delicious (as usual)!! Skyler never disappoints.
-
Jennifer Semper
Hiiii! Just saying accidentally bought bucatini because I continue to put an eye doctor visit off… So jumped back to this recipe because it’s one of my favorite. Third time making this thanks again
I made this as soon as Skyler posted the recipe and I am SO happy I did! I was always way too intimidated to make sauce on my own, not to mention sear scallops. Her instructions and her Amazon LIVE video made this extremely easy to conquer and its now a staple for my family. THANK YOU!