Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Start by rinsing the scallops under cold water and pat them dry with a paper towel. Clean the Swiss chard by rinsing it thoroughly, removing any tough stems, and chopping it into bite-sized pieces. Clean the winter chanterelles by gently brushing off any dirt, then slice them into smaller pieces if they are large. Mince the garlic cloves.

2. 2

   Cook the Bucatini

   In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside the pasta.

3. 3

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the winter chanterelles and cook for about 3-4 minutes until they are tender. Then, add the chopped Swiss chard and cook until wilted, about 2-3 minutes. Season with salt and black pepper.

4. 4

   Make the Garlic Cream

   In the same skillet, pour in the heavy cream and bring it to a gentle simmer. Let it reduce slightly for about 3-5 minutes, stirring occasionally. Add the Prima Donna cheese to the cream and stir until melted and smooth. Adjust seasoning if necessary.

5. 5

   Cook the Scallops

   In another skillet, heat a bit of olive oil over medium-high heat. Season the scallops lightly with salt and pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Be careful not to overcook them.

6. 6

   Combine Everything

   Add the cooked bucatini pasta to the skillet with the garlic cream mixture, tossing to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency. Gently fold in the sautéed vegetables.

7. 7

   Serve

   Plate the pasta mixture, and top each serving with the seared scallops. Garnish with extra Prima Donna cheese if desired and serve immediately.