Creamy Mushroom Bucatini with Seared Scallops

Bucatini tossed in a creamy mushroom sauce and topped with juicy, buttery seared scallops.

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Ingredients

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Creamy mushroom sauce
1/2box bucatini
1tbsp vegetable oil
10 dry or wild sea scallops
Salt
2tbsp butter
Fresh parsley
Shredded Parmesan
Equipment

Directions

1.

Bring a large pot of salted water to a boil. Cook the bucatini (or pasta of your choice) until al dente. Follow the box instructions.

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2.

While your water comes to a boil, make the creamy mushroom sauce according to the recipe.

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3.

Once the pasta is al dente, transfer it to the skillet with the creamy mushroom sauce using pronged spoon or spaghetti rake. You will bring some pasta water along with the bucatini and that's fine! It will slightly thin the sauce out and help it stick to the pasta. Just make sure you let any excess water drip off the pasta for a few seconds before you transfer it and put it into the sauce (even when you let the excess water drip off, you still bring a little pasta water into the sauce.)

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4.

On low heat, delicately toss the bucatini into the mushroom sauce, until it's fully coated and looks glossy and saucy. Plate the pasta and set aside. Feel free to cover the pasta with foil to keep it as warm as possible and prevent oxidization. Not necessary but always welcome!

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5.

Heat a skillet over high heat (the highest of the high!) After 1-2 minutes, test if the skillet is hot enough by splashing a little bit of water onto the surface. If the water evaporates and bubbles, the skillet is not hot enough. If the water beads up andd bounces on the surface, your skillet is good to go! Pour the water out of the skillet into the sink.

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6.

Thoroughly dry off the scallops with a paper towel and season with salt on both sides. Make sure they are as dry as possible before moving on to the next step.

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7.

Season the skillet with 1 tbsp of vegetable oil. It will be shimmering immediately and start lightly smoking.

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8.

Immediately place the scallops around the rim of the pan, where the oil pools up. Fun fact: the edges of the pan (where the oil settles) are hotter than the center. Space the scallops out accordingly and do not overcrowd the pan. If necessary, you can make them in two batches! It only takes 2 minutes.

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Notes

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