Truffled Pappardelle Alfredo
My birthday was the other day (Happy Birthday to MYSELLFFFFFF!) and I wanted something really rich and luxurious but also easy, so I settled on an Alfredo pasta and I added some truffle paraphernalia from Trader Joe’s that I’ve been meaning to try. I also added some pan-fried scallops and it was a 10/10 birthday dinner and also very easy and relatively quick!
If you don’t have any truffle things, you can make it without and it’s still delicious!
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Truffled Pappardelle Alfredo with Pan-Seared Scallops
Ingredients
Serves 4-6
1 lb. Pappardelle pasta
2 cups heavy cream
1/2 cup butter (I use salted)
3 large garlic cloves, minced
2 cups parmesan, grated
1 teaspoon of truffle powder (optional)
Truffle slices (optional)
Truffle oil (optional)
Parmigiano Reggiano for grating on top
Sea Scallops- however many you’re wanting, I had 8
2-3 tablespoons butter (I prefer salted)
2-3 tablespoons grapeseed oil or avocado oil
2-3 tablespoons flour
salt & pepper
Instructions
In a large pan, melt butter on medium heat. Once melted, add in garlic and cook until fragrant, about 2 minutes.
Whisk in heavy cream until combined. Add in truffle seasoning, and salt and pepper to taste. If you did not use salted butter, add in 1/2 teaspoon salt.
Stir in 2 cups of grated parmesan until combined and let cook until it starts to get melty.
Add in pasta directly from the pasta water instead of straining and gently toss until the pasta is thoroughly and evenly coated.
Add pasta to plate, drizzle with truffle oil, grate parmigiano reggiano on top, and garnish with truffle slices (beyond optional- I got mine from Trader Joe’s for $10!).
Pan Seared Scallops Instructions
Pat the scallops dry with paper towels to remove excess moisture. This helps achieve a nice sear. Sprinkle both sides of the scallops with salt and pepper.
In a medium pan or cast-iron pan, heat 3 tablespoons of butter and 2-3 tablespoons of grape-seed oil over medium-high heat. The combination of butter and oil prevents the butter from burning.
Once the butter is melted and the pan is hot, carefully add the scallops to the pan. Ensure there is some space between each scallop to allow for even cooking. Avoid overcrowding the pan, as this can result in steaming instead of searing.
Cook for 1-2 minutes on each side, or until they develop a golden-brown crust. Tilt the pan and use spoon to baste the butter/oil mixture over the scallops until your desired doneness.
Remove the scallops from the pan once they are cooked. Overcooking can lead to a rubbery texture.
