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.
topped with scallops and herbs
First step before you get started is to make the mushroom sauce. Recipe below.
|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|
|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|
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.