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Pappardelle With Scallops – A Flavor Town Favorite

The first time I tasted scallops prepared with this level of finesse, it was at a tiny trattoria tucked away on a side street in Rome. The aroma alone—earthy mushrooms mingling with the sweet scent of the sea—was enough to transport me. This Pappardelle with Scallops recipe, popularized by the one and only Guy Fieri, evokes that same feeling, that sense of simple ingredients elevated to something truly special. It’s a dish that’s both comforting and elegant, perfect for a weeknight indulgence or a dinner party showstopper.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Dietary Type: Pescatarian

Ingredients

1 lb sea scallops, patted dry
1 lb pappardelle pasta
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1 teaspoon sea salt, plus 1/2 teaspoon
2 cups mixed chanterelle, oyster, trumpet, or other mushrooms, thinly sliced
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper, plus more for serving
3 cups arugula
2 tablespoons white truffle oil
2 ounces best quality parmesan cheese, shaved

Equipment Needed

Large pot
Large sauté pan

Instructions

Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
Prep all of your ingredients and have them at the ready. This dish comes together quickly, so having everything prepped is key.
Start the pasta. Cook the pappardelle for approximately 8 minutes, or according to package directions, until al dente.
If the pasta is done before you’re ready for it, add 3 cups of cold water into the pot to stop the cooking process. The water will still be hot, but will arrest the cooking.
Drain the pasta when ready to use.
Rinse and pat dry the scallops. This is crucial for getting a good sear.
Slice the scallops in half horizontally along the equator and pat dry again. This helps them cook evenly and stay tender.
Season the scallops with 1/2 teaspoon of sea salt and set aside.
In a large sauté pan, heat the olive oil and butter over medium-high heat. The combination of oil and butter adds both flavor and prevents the butter from burning.
When the butter has melted and the pan is hot, add the scallops. Cook for 1 to 2 minutes per side, until golden brown and just cooked through. Be careful not to overcook them, or they will become rubbery.
When the scallops are just cooked, remove them from the pan and set aside, keeping them warm. A low oven (around 200°F) works well for this.
Let the juices in the pan reduce for 1 minute. This will concentrate the flavors.
Add the mushrooms and sauté for 2 minutes, until softened and slightly browned.
Stir in the garlic, red pepper flakes, and black pepper. Toss to combine and cook for another minute, until the garlic is fragrant.
Add in the reserved scallops and half of the truffle oil. Gently toss to coat.
Add in the drained cooked pasta, then the arugula. Gently toss or stir to combine, ensuring the arugula wilts slightly but retains some of its peppery bite.
Transfer to a serving bowl and drizzle with the remaining truffle oil, the shaved parmesan cheese, and some freshly cracked black pepper. Serve immediately.

Expert Tips & Tricks

Don’t overcrowd the pan when searing the scallops. Work in batches if necessary to ensure they brown properly. Overcrowding lowers the pan temperature and results in steamed, not seared, scallops.
Use high-quality truffle oil sparingly. A little goes a long way, and too much can overwhelm the other flavors.
If you can’t find pappardelle, fettuccine or another wide noodle will work as a substitute.
For a richer sauce, deglaze the pan with a splash of dry white wine after removing the scallops and before adding the mushrooms.
If you want to add a touch of acidity, squeeze a lemon wedge over the finished dish.
To make ahead, you can prep the mushrooms and garlic in advance. However, the dish is best when cooked fresh.

Serving & Storage Suggestions

Serve the pappardelle with scallops immediately after cooking, while the pasta is still warm and the scallops are tender. Garnish with extra shaved parmesan cheese and freshly cracked black pepper.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth if needed to prevent drying out. Note that the scallops may become slightly tougher upon reheating. Freezing is not recommended as it can negatively affect the texture of the scallops and pasta.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	623.8 kcal	N/A
Calories from Fat	102 g	17%
Total Fat	11.4 g	17%
Saturated Fat	4.3 g	21%
Cholesterol	43.6 mg	14%
Sodium	1258.2 mg	52%
Total Carbohydrate	92.4 g	30%
Dietary Fiber	4.5 g	18%
Sugars	4.5 g	N/A
Protein	36.1 g	72%

Variations & Substitutions

Vegetarian: Replace the scallops with grilled halloumi cheese or roasted butternut squash.
Gluten-free: Use gluten-free pappardelle or another gluten-free pasta.
Dairy-free: Omit the parmesan cheese or substitute with a dairy-free parmesan alternative. Use olive oil instead of butter.
Seasonal: Use different types of mushrooms depending on the season. In the spring, try morels or chanterelles. In the fall, try porcini or shiitake mushrooms.

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops for this recipe?
A: Yes, you can use frozen scallops, but be sure to thaw them completely and pat them dry before searing. This will help them brown properly and prevent them from being watery.

Q: What kind of mushrooms are best for this dish?
A: A mix of wild mushrooms, such as chanterelles, oyster, and trumpet mushrooms, is ideal, but you can also use more readily available options like cremini or shiitake mushrooms.

Q: How do I prevent the pasta from sticking together?
A: Make sure to use enough water when boiling the pasta and stir it occasionally during cooking. Also, don’t overcook the pasta, as this can make it sticky.

Q: Can I add other vegetables to this dish?
A: Absolutely! Asparagus, spinach, or sun-dried tomatoes would be delicious additions.

Q: Is truffle oil necessary for this recipe?
A: While truffle oil adds a luxurious touch, it’s not essential. If you don’t have it, you can simply use a high-quality olive oil instead.

Final Thoughts

This Pappardelle with Scallops is a testament to how simple ingredients, when treated with care and respect, can create a truly memorable dish. Don’t be intimidated by the seemingly fancy flavors—this recipe is surprisingly easy to master. I encourage you to try it, put your own spin on it, and share the results with your loved ones. Pair it with a crisp glass of white wine and enjoy a taste of Flavor Town in your own kitchen! Let me know in the comments what you think!

Pappardelle With Scallops – Guy Fieri Recipe