seared scallops + spinach fettuccine with herbed pumpkin sauce.
I’m from the east coast, where shellfish are a staple. I occasionally get really intense cravings for fresh blue crab, lobster, shrimp, or scallops when I’m feeling homesick. And the holidays have got me feeling a little homesick. I admittedly have a ton of FOMO as the invitations to the holiday parties I can’t attend roll in. And while it’s not the same at all - there’s just something about the delicate, buttery flavors of scallops and chanterelle mushrooms together that feels as comforting as a squeeze from your best friend in a different time zone. And to be honest, I’ve just been needing a best friend squeeze lately.
I’ve also been interested in playing with pumpkin because of a) the season; and b) it’s a debatably complex flavor to pair with wine. I am two weeks away from my WSET exam! This pasta was a successful and herby experiment that I can’t wait to make again. It’s also a straight up beautiful dish, which makes it a great way to elevate your next dinner party or date night in. I just wish I had a white winter truffle to shave over it… Sigh. A girl can dream.
This is a little bit of a multi-tasking recipe. As always, my best advice is to get all your knife work out of the way first. There are 4 processes that need to be timed and coordinated (in this order):
roasting the mushrooms and garlic;
creating the sauce;
cooking the pasta;
searing the scallops
It moves a little quickly, but you’ve got this because none of these 4 processes are complicated. I love using fresh roasted garlic for this recipe because you’ll have a lot of leftover garlic you can use for any kind of cooking later in the week. You can add it to your omelette in the morning, spread it onto your sandwich for lunch, add it to your next dinner. If you store in the refrigerator, it’s safe to use for 3-4 days. And trust me, it’s way better than anything you’re ever going to buy in a jar at the grocery store. Yes, I’m totally shaming you for not keeping 3 bulbs of fresh garlic in your kitchen at all times.
In all seriousness, we’re very simply roasting the garlic and mushrooms with a little salt, pepper, and olive oil. As long as you keep the sauce on a low simmer, you’re just combining the ingredients together. Easy as that. No real technique to this one, just lots of flavor. If you’ve never seared scallops before, never fear. They are quick, easy, and better undercooked than overcooked. I recommend giving them a cold salt water bath (lemon optional) before searing. This will eliminate any fishy flavors or odors that may be lingering from storage or transport.
Depending on how far the scallops have traveled to get to your seafood counter, they can be a bit fragile - so pat them dry gently before seasoning and removing any leftover muscle. To avoid burning the scallops and getting an even sear, use a high smoke point oil. If you don’t have grapeseed oil, other high smoke point alternatives include: avocado oil, sesame oil, sunflower oil. If you’re a scallop pro, I have a footnote for you in the recipe to help you make them extra delish. Don’t love scallops? This pasta could be served on the side of a steak or topped with extra mushrooms for some protein. There’s no such thing as too many roasted chanterelles in the fall and winter.
Recommended Wine Pairing
An oak-forward Chardonnay or Nebbiolo
INGREDIENTS
Herby Pumpkin Sauce
1/2-lb fresh chanterelle mushrooms sliced lengthwise
1 bulb of garlic
1-2 tbsp. olive oil
1 lb spinach fettuccine (fresh if available)
2 tbsp. unsalted butter
2/3 c. whole milk
8oz. pumpkin puree
1 tbsp. chopped sage
2 tbsp. chopped thyme
4 tbsp. chopped parsley
1/4 c. chopped baby spinach
1/4 tsp. ground nutmeg
1/4 c. finely grated Parmesan cheese
Simple Seared Scallops
1-lb scallops
2 c. cold water
1 tbsp. grapeseed oil
Kosher salt
Black pepper
INSTRUCTIONS
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.