Seared Scallops with Spinach Fettuccine and Herbed Pumpkin Sauce
(2)
"Buttery seared scallops and chanterelle mushrooms paired with a flavorful herby pumpkin sauce."
-- @eatdatedrink
Recipe

Details

Prep time 30mins
Cook time 20mins
Serves or Makes: 4

Recipe

  • 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

Method

  • Step 1

    Preheat oven to 400-degrees Fahrenheit.

  • Step 2

    Boil 4-6 qt. of salted water in a large pot.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Season the scallops on both sides with salt and pepper on both sides and set aside on a plate.

  • Step 6

    In another mixing bowl, add the mushrooms with a drizzle of olive oil, salt, and pepper. Mix until the mushrooms appear completely coated.

  • Step 7

    Cut the top off of an entire garlic bulb. You should be cutting into some of the garlic cloves themselves.

  • Step 8

    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.

  • Step 9

    If you are using dried pasta, start boiling it now. If you’re using fresh pasta, boil it after the sauce is simmering.

  • Step 10

    Meanwhile, make the sauce by melting the butter in a large skillet over low heat.

  • Step 11

    Add milk and pumpkin puree to the skillet, stirring slowly.

  • Step 12

    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.

  • Step 13

    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.

  • Step 14

    Whisk the Parmesan cheese into the sauce and remove from heat.

  • Step 15

    Toss the drained pasta and mushrooms in the sauce. Salt and pepper to taste.

  • Step 16

    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.

  • Step 17

    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.

  • Step 18

    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.

  • Step 19

    Remove from pan and place on top of your pasta for serving.