Creamy Scallops with Pappardelle

This recipe for Creamy Scallops with Pappardelle is served in small, first course portions. Fresh scallops are sautéed until just crispy. Adding just a touch of cream, lemon juice, fresh herbs and, of course, Colavita pappardelle pasta will make you fall in love with pasta again.

Pair Recipe with Creamy Scallops with Pappardelle with:
Whole Roasted Sea Bass in Salt

Similar Colavita Recipes:
Scallop and Shrimp Scampi with Spinach Tagliatelle
Linguine with Lobster and Herbs

 3 tbsp Colavita Extra Virgin olive oil, divided
 6 scallops
 1 tbsp unsalted butter, divided
 3 garlic cloves, divided
 Salt and fresh ground black pepper to taste
 ¼ cup dry white wine or chicken broth
 ½ cup heavy cream
 1 tbsp lemon juice
 ¼ cup chopped parsley
 4 Colavita Pappardelle Nests

1

First make the pasta. Bring a medium pot of water to a rolling boil. Salt the water generously and add the pasta to the water. Cook until al dente, about 7 minutes. Drain, reserving 1 cup of the pasta water. Drizzle the pasta with 1 tbsp Colavita Olive oil to prevent sticking while you prepare the scallops.

2

If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.

3

Heat 2 tbsp Colavita olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over-crowding the pan (work in batches if needed).

4

Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.

5

Melt the butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).

6

Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.

7

Remove pan (skillet) from the heat; stir in lemon juice and add the scallops and pasta back into the pan to warm through slightly. If the mixture seems dry, add a little of the reserved pasta water until your desired consistency is achieved.

8

Garnish with parsley and serve.

Note: to serve as a main course, double the recipe.

For more information about the wine featured in this recipe visit PanebiancoWines.com