Creamy Mushroom & Scallops Bucatini
Makes 2 servings
The Milano/Cortino Olympics is making me want to go back to Italy. And I am not even going to pretend I can make pasta the way that the Italians do -but I can re-create the flavors that we had and loved while we were there. This quick recipe is perfect for a romantic evening with your loved ones fantasizing about going back or going to Italy.
3 tablespoons unsalted butter, divided
2 packages (6-ounce) gourmet blend mushrooms
2 medium shallots, sliced thinly
1/4 cup heavy whipping cream
1/4 cup freshly grated parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
1/2 (16-ounce) package bucatini, cooked al dente
2 tablespoons reserved pasta water
1 tablespoon extra-virgin olive oil
3/4 pound scallops, (about 10 large scallops)
Salt and pepper to taste
Garnish: chopped fresh parsley & chopped cooked bacon
In a large skillet over medium heat, add 2 tablespoons of butter and melt. Add the mushrooms. Cook undisturbed for about 90 seconds and turn and cook for another minute, adding salt and pepper to taste. Add the shallots and cook until softened, for about 45 seconds. Stir to combine.
Pour in the heavy cream and cook for about 3 minutes until reduced by half, whisk in the parmesan cheese, the lemon zest and juice until combined.
Add the bucatini and toss to coat. Add pasta water, increase heat to medium high and cook until sauce thickens, about 2 minutes. Set aside.
Meanwhile, pat dry and season the scallops. In another large skillet, over medium high heat, add the olive oil and once it appears to move like a wave wehe pan is tilted, add the scallops. Then add the remaining 1 tablespoon butter. Cook for about 1 minute 15 seconds, basting with the butter making sure the scallops are golden brown, turn over and cook for 45 seconds more. Immediately remove from the pan and set aside.
To serve: Place half of the pasta and mushroom mixture into 2 separate bowls, top chopped fresh parsley and crumbled bacon, scatter the scallops around the pasta.