- 1/ 2 pound sliced lengthwise into 1/4-inch strips chanterelle mushrooms
- 1 bulb garlic, halved
- 1 1/ 2 tablespoons olive oil
- 1 pound fresh spinach fettuccine
- 2 tablespoons unsalted butter
- 2/ 3 cups whole milk
- 8 ounces pumpkin puree
- 1 tablespoon chopped sage
- 2 tablespoons chopped thyme
- 4 tablespoons chopped parsley
- 1/ 4 cup chopped finely spinach
- 1/ 4 teaspoon finely ground nutmeg
- 1/ 4 cup finely grated parmesan cheese
Preheat oven to 400-degrees Fahrenheit.
Boil 4-6 qt. of salted water in a large pot.
In a mixing bowl, stir together 2 cups of cold water, a few ice cubes, and 2 tablespoons of kosher salt. Place scallops in the salt water bowl for 10 minutes.
Remove each scallop from the salt water and pat dry gently with a paper towel. Sometimes scallops of a tough little ‘muscle’ on them, it looks like a tiny tail wrapped around the scallop. If you notice this, remove it by gently tearing it off.
Season the scallops on both sides with salt and pepper on both sides and set aside on a plate.
In another mixing bowl, add the mushrooms with a drizzle of olive oil, salt, and pepper. Mix until the mushrooms appear completely coated.
Cut the top off of an entire garlic bulb. You should be cutting into some of the garlic cloves themselves.
Place the mushrooms and garlic bulb onto a parchment-lined baking sheet. Lay a few whole sprigs of thyme over them and bake for 12-15 minutes until the mushrooms and golden and fragrant.
If you are using dried pasta, start boiling it now. If you’re using fresh pasta, boil it after the sauce is simmering.
Meanwhile, make the sauce by melting the butter in a large skillet over low heat.
Add milk and pumpkin puree to the skillet, stirring slowly.
Add the chopped spinach, thyme, parsley, sage, nutmeg, salt, and pepper. Simmer until the sauce starts to slowly bubble (~5 minutes). Again - if you’re using fresh pasta, start cooking your pasta now.
Remove the mushrooms and garlic from the oven. Using a fork, slide 2-3 cloves of garlic out of the bulb. It should be very easy. Place those cloves in a garlic press and add to your sauce.
Whisk the Parmesan cheese into the sauce and remove from heat.
Toss the drained pasta and mushrooms in the sauce. Salt and pepper to taste.
Add 1 tablespoon of grapeseed oil to a nonstick skillet on high heat. If you don’t have grapeseed oil, choose another high smoke point oil.
When you can press a wooden spoon to the oil and tiny bubbles appear, your oil is hot enough. Add the scallops to the pan gently, spread so they aren’t touching one another.
After the scallops have been searing on one side for 90 seconds, then turn them over with tongs and sear them for another 90 seconds.
Remove from pan and place on top of your pasta for serving.