Scallops Over Truffled Fettuccine Recipe

Cooking Instructions

1. 1

   Cook the Fettuccine

   In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

2. 2

   Prepare the Scallops

   Pat the diver scallops dry with paper towels. Season both sides with salt and black pepper.

3. 3

   Sear the Scallops

   In a large skillet, heat olive oil over medium-high heat. Add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove scallops from the skillet and set aside.

4. 4

   Make the Truffle Butter Sauce

   In the same skillet, lower the heat and add truffle butter. Allow it to melt, then add a splash of reserved pasta water to create a sauce. Stir to combine.

5. 5

   Combine Pasta and Sauce

   Add the cooked fettuccine to the skillet with the truffle butter sauce. Toss to coat the pasta evenly. If the sauce is too thick, add more reserved pasta water to achieve desired consistency.

6. 6

   Plate the Dish

   Divide the truffled fettuccine among serving plates. Top with seared scallops, and sprinkle with fresh shaved pecorino cheese and chopped parsley.