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Shiitake and Scallop Fettucine

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Shiitake and Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives.

I think it’s safe to say we love our seafood here at Out West. It’s also safe to say we love restaurant style dinner in less than 30 minutes. With that said, this Shiitake and Scallop Fettucine is right up our alley!

Scallops are SUPER SIMPLE to make and one of those less is more sort of things. Most of the time the scallops I get are ready to cook, meaning the muscle is already removed. This is important because it’s really tough and you don’t want to eat it. If your scallops still have it attached, just cut that part off.

Always pat your scallops dry before cooking. You want to remove the moisture with a paper towel. This allows you to get the perfect sear and that beautiful golden color.

Grab your heavy bottom pan, like a cast iron pan, use plenty of oil. I like using avocado oil because it has a higher smoke point then, say, olive oil. Crank the heat to high..you want that pan smoking hot.

Season, SEASON, Season, then…Place the scallops in the pan, leaving room in between each of them, and DON’T TOUCH THEM. Let them sear and create that golden color. Flip them once and repeat. They cook quick and all they need is a sear on each side. There you have it! All my tips and tricks to the perfect seared scallop.

Ingredients in Shiitake and Scallop Fettucine

  • Scallops – Large sea scallops, trimmed of muscle and patted dry.
  • Shiitake Mushrooms – About 8 cups 1/2 inch sliced.
  • Fettucine Noodles – Fresh is best for this recipe.
  • Shallot – A couple large shallots sliced thinly.
  • Panko – Japanese bread crumbs that are extra crispy
  • Chives – Freshly chopped chives
  • Sherry – Cooking sherry found in the wine section of your grocery
  • Garlic – Fresh minced garlic
  • Butter – Real butter is all that I use when cooking
  • Heavy Cream – Also called whipping cream

Related Recipes

Love seafood? We’ve got a few more favorites for you to try. Shrimp and Asparagus Risotto is rich and creamy comfort food in a bowl. If you want a beautiful showstopper for your friends, try Scallops with Tropical Rice served in a guajillo mango sauce. For a weeknight under 30 minutes dinner, try Creamy Spring Pasta with Shrimp.

Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.
Shrimp and Asparagus Risotto
Seared scallops with Guajillo Mango Sauce
Scallops with Tropical Rice
Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp.
Creamy Spring Pasta with Shrimp
Shiitake & Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives.

Shiitake and Scallop Fettucine

OUT WEST: Food & Lifestyle
http://www.outwestlifestyle.com
Shiitake and Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Dinner, Main Course
Cuisine Pasta, Seafood
Servings 4

Ingredients
  

  • 8 cups shiitake mushrooms sliced 1/2 inch thick
  • 9 oz. fresh fettucine
  • 2 large shallots thinly sliced
  • 4 tbsp. avocado oil
  • 4 tbsp. butter
  • 2 tsp. garlic minced
  • 1/2 cup cooking sherry
  • 2 tbsp. heavy cream
  • 1 cup parmesan cheese grated

Seared Scallops

  • 12 sea scallops patted dry
  • 2 tbsp. avocado oil divided
  • 2 tbsp. butter divided
  • 1 lemon for serving

Breadcrumb Topping

  • 1 cup Panko breadcrumbs
  • 1 tbsp. butter
  • 1 tbsp. fresh chives minced
  • 1 pinch salt and pepper

Instructions
 

  • Make the Breadcrumb Topping and set aside.
  • Cook fresh fettucine noodles according to package directions. While noodles are cooking sauté mushrooms:
    In a large pan over medium high heat, add 4 tbsp. avocado oil. Sauté shallot and mushrooms for about 2 minutes. Add garlic and sherry, stir to combine. Add butter, letting it melt and then the cream.
    Place cooked fettucine (straight from the water you boiled it in) in pan with mushrooms and toss to coat. This will add a little starchy water to help make the sauce.
    Serve topped with grated parmesan, breadcrumbs and seared scallops. Lemon on the side is always good.

Breadcrumb Topping

  • Melt butter in a small pan over medium high heat. Add breadcrumbs and cook for about 2-3 minutes until lightly browned. Remove from heat and toss with fresh cut chives, salt and pepper.

Seared Scallops

  • Sear scallops in two batches, if making 12. Heat large pan on high until smoking hot. Add 1 tbsp. avocado oil to pan. Place half of the scallops in pan, making sure to leave room between each. Sear for about 2 minutes, then flip and sear another 2 minutes, DO NOT move them around. Add 1 tbsp. butter to pan after flipping.
  • Remove this batch of scallops, wipe pan clean and repeat with second batch. Place cooked scallops over prepared fettucine.
Keyword 30 Minute Dinner, Fall Pasta, Mushroom Pasta, Pasta with Breadcrumbs, seared scallops

Fall Salad with Pecans, Yams and Cotija

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Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.

This time of year is all about throwing a tray of vegetables in the oven and roasting until the edges are perfectly caramelized. A little salt and pepper, a drizzle of olive oil and you have big flavor. Throw in some toasted pecans for the crunch factor and a little crumbled Cotija cheese. All the necessities to make a well rounded salad.

Garnet yams have that beautiful fall color and add a little sweetness to your salad game. Garnet yam? I know, I know, everything is a sweet potato, but REALLY let’s give credit to the yam. They are very similar and some say they are the same, but are they?

If you can’t find garnet yams, most definitely use a sweet potato, or even butternut squash. Roasting method should be close to the same time. Just pop that fork in the center and make sure it’s tender. Let the outer edges get a little browned and crispy.

Thinking of serving this as a side dish? Try grilling salmon for the main dish. The earthiness of this salad goes perfectly with grilled or roasted salmon. Check out my Sweet & Spicy Citrus Salmon

This salad would make the perfect Thanksgiving side dish for something light on the table. Add it to your holiday dinner plans and check out Out West Style Thanksgiving for the full meal plan.

Ingredients in Fall Salad with Pecans, Yams and Cotija

  • Mixed Greens – Grab a bag from your farmer’s market or a blend from the grocery
  • Pecans – Toasted pecans are a very fall flavor and add that needed crunch
  • Yams – Garnet yams, often mistaken for sweet potatoes, cubed and roasted
  • Cotija Cheese – A Mexican cheese similar to feta and easily crumbled
  • Shallot – Softer and sweeter flavor than using an onion
  • Apple Cider Vinegar – The punch to the vinaigrette
  • Dijon Mustard – The substance needed for viscosity
  • Avocado Oil – You could sub olive oil
  • Agave Nectar – What I use to sweeten my vinaigrette

Love Salads? Try These Recipes

Looking for another roasted vegetable salad? Roasted Beet Salad with creamy goat cheese and toasted pecans is my go-to salad. I always have beets on hand, they last a long time in the fridge and are so easy to roast up. In a hurry to get dinner on the table fast? 15 Minute Salmon Salad is for you. It’s like Nicoise Salad, meets Cobb salad, meets the Pacific Northwest. In charge of bringing the party salad? Shaved Brussels Sprouts Salad holds up the best over time, meaning it won’t get soggy and wilt.

Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
Roasted Beet Salad
15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
15 Minute Salmon Salad
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Shaved Brussels Sprouts Salad
Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.

Fall Salad with Pecans, Yams and Cotija

Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.
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Prep Time 5 mins
Cook Time 25 mins
Course Main Course, Salad
Cuisine American, Farm to Table, Farmer’s Market, Vegetarian
Servings 4

Ingredients
  

  • 1 garnet yam peeled and cubed
  • 1/4 cup avocado or olive oil
  • 1 pinch salt and cracked black pepper
  • 1 bowl mixed salad greens about 10 oz.
  • 1 cup pecans toasted
  • 1/4 cup Cotija cheese crumbled

Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 6 tbsp. apple cider vinegar
  • 1 tbsp. agave nectar
  • 1/4 cup avocado or olive oil
  • 1 pinch salt and cracked black pepper

Instructions
 

  • Coat cubed garnet yams in olive oil, salt and cracked black pepper. Roast at 350 degrees for 25 minutes. I use the air fryer for this, but an oven works too! When cooked through, remove and let cool. Toast pecans in a single layer at 350 degrees for 3 minutes. This can be done at the same time as the garnet yams, on a separate shelf in the air fryer or oven. Just remember to take the pecans out at 3 minutes, while letting garnet yams continue to cook.
  • While the garnet yams are roasting, place mixed greens in serving bowl and whisk together the Shallot Vinaigrette.
  • After the garnet yams have cooled, layer them in the mixed greens. Drizzle in dressing, adding a little at a time. You may have leftover dressing. Add in the toasted pecans and Cotija cheese.

Shallot Vinaigrette

  • Combine shallot, Dijon mustard, apple cider vinegar and agave nectar. Slowly whisk in avocado oil. Season with salt and cracked black pepper.
Keyword Autumn Salad, Fall Salad, Garnet Yam Recipes, Salad with Roasted Sweet Potato, Sweet Potato Salad, Thanksgiving Salad, Thanksgiving Side Dish

Roasted Cod with Spinach and Mushrooms

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Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce.

Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce
Flakey roasted cod on a bed of wilted spinach and mushrooms with a lemon shallot sauce.

Weeknight dinner needs to be simple and this is ready in 15 minutes. Yes, I said 15 minutes! Grab a bag of spinach, a pack of cremini mushrooms and a few fillets of cod, the rest of the ingredients I bet you have on hand.

I like good food. I want it to taste like fine dining restaurant food every time. Perhaps I’ve been spoiled. I like to say I had a really good mom who made meals from scratch and that is what I’m passing down to my kids. Some people look at this plate and think it takes too much effort, but really it just takes a little planning and some fresh items in your fridge.

Ingredients in Roasted Cod with Spinach and Mushrooms

  • Cod – Fresh cod cut into individual fillets, skin removed.
  • Spinach – Use the Supergreens Salad Blend by Organicgirl if you can with spinach, arugula and green swiss chard. Click the link for details.
  • Mushrooms – Cremini mushrooms, the little brown mushrooms common to the local grocery.
  • Shallot – Similar to an onion, but sweeter and milder.
  • Garlic – Minced garlic. I keep a jar in my fridge.
  • Lemon – A large, fresh lemon for juicing.
  • Basil – Fresh is best, but dried will work as well.
  • Tarragon – Pairs well with seafood, fresh is best or dried will work.
  • Chicken Broth – Better Than Bouillon is my go-to broth.
  • Red Chili Flakes – Just a pinch for a little kick.
  • Pantry Items – Butter, flour, salt, pepper, olive oil

Related Recipes

Try these delicious fish dishes like Pan Seared Cod in Tomatillo Broth a lightly coated cod fillet in a zesty broth with fresh radish and zucchini or One Pan Halibut with Lemon Chive Pistou both ready in less than 30 minutes.

Cod fillet lightly dusted in cornmeal, pan fried with black eyed peas in a tomatillo broth.
Pan Seared Cod in Tomatillo Broth
Pan seared halibut ready in 6 minutes
One Pan Halibut with Lemon Chive Pistou
Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce
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Roasted Cod with Spinach and Mushrooms

Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with a easy to make lemon shallot sauce.
Course Main Course
Cuisine Seafood
Keyword 15 minute meals, Easy Weeknight Meal, Fish Friday, lent dinners
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4

Ingredients

Roasted Cod

  • 4 fillets cod
  • 2 tbsp olive oil
  • salt and pepper to taste

Spinach & Mushrooms

  • 2 tbsp olive oil
  • 4 cup cremini mushrooms, sliced 1 small package
  • 1 tbsp garlic, mined
  • 6 cups Supergreens salad blend spinach, arugula and green swiss chard
  • 1 pinch red chili flakes

Shallot Lemon Sauce

  • 1/4 cup butter
  • 1/8 cup flour
  • 1/2 cup shallot, thinly sliced
  • 1 tsp garlic, minced
  • 2 cup chicken broth
  • 1 large lemon, juiced
  • 1 tbsp basil
  • 1 tbsp tarragon
  • 1 pinch salt

Instructions

  •  Preheat oven to 450 degrees.

Shallot Lemon Sauce

  • In a small sauce pan over medium high heat, melt butter. Stir in flour and cook for a minute or so. Add shallot and garlic, until just softened. Add chicken broth, stirring until starting to thicken. Reduce heat to low and add lemon juice, basil, tarragon and salt. Keep warm until ready to serve. 

Roasted Cod

  • Heat a large oven safe pan over medium high heat. Season each side of cod fillets with salt and pepper. Add olive oil to hot pan and sear each side of each cod fillet, one minute each side. Place pan in oven and cook for about 5 minutes (while cooking make the spinach and mushrooms). This really depends on how thick your fillets are. Cook until opaque in the middle and just starting to flake.   Remove from oven and plate over spinach and mushrooms, drizzling lemon shallot sauce over cod.

Spinach and Mushrooms

  • Heat a large pan over medium high heat. Add olive oil, then mushrooms, sauté until browned about 4 minutes. Add garlic, spinach mix and red pepper flakes. Cook until spinach mix is just barely wilted, about 1-2 minutes max.

Double-Cut Pork Chops with Spiced Agave Mustard Sauce

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Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.

Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.

Pan searing for two minutes on each side seals in all the juices and lends to a perfectly cooked pork chop. We all dread the dry, over cooked pork chop. Somehow between the fear of undercooked pink pork lends to an overcooked moisture deprived pork chop. Using double-cut pork chops and the sear and bake method solves this problem. Also, invest in a good in-the-oven thermometer. You definitely won’t regret it.

While the pork chops are resting, make a simple sauce to accentuate the flavor. A combination of Dijon mustard, agave syrup and warm earthy spices like onion, cumin and chipotle powder add the final touch. Adding a splash of heavy cream and butter adds a richness that finishes the sauce. No need for store bought sauce because It’s so easy to whip up a sauce with very few pantry items.

Ingredients in Double-Cut Pork Chops with Spiced Agave Mustard Sauce

  • Double-Cut Pork Chops – Bone in for extra flavor, they are usually around 1 1/2 inches thick.
  • Dijon Mustard – I always keep Dijon mustard on hand for sauces and dressings.
  • Agave Syrup – Sweetener that is the perfect texture for sauces and dressings.
  • Spices – Onion powder, cumin, chipotle powder, salt and pepper.
  • Liquid Smoke – Use caution – a little goes a long way.
  • Heavy Cream – Also known as whipping cream.
  • Butter – Adds a silkiness and finishes the sauce.
Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.

Double-Cut Pork Chops with Spiced Agave Mustard Sauce

Double-Cut Pork Chops with Spiced Agave Mustard Sauce are pan seared and finished in the oven for an extra juicy pork chop.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Dinner
Cuisine Pork
Servings 2

Ingredients
  

  • 2 double-cut bone in pork chops
  • salt and pepper
  • 1 tbsp cooking oil

Spiced Agave Mustard Sauce

  • 1/4 cup Dijon mustard
  • 1/4 cup agave syrup
  • 1 tsp onion powder
  • 1 pinch cumin
  • 1 pinch chipotle powder or cayenne pepper
  • 2-3 drops liquid smoke
  • 1 tbsp. heavy cream
  • 2 tbsp butter

Instructions
 

  • Pre-heat oven to 425 degrees. Place a cast iron or heavy bottom oven safe pan over high heat until very hot.
  • Season each side of pork chops with salt and pepper. Add cooking oil to hot cast iron pan. Place seasoned pork chops in hot pan. Sear for two minutes on each side. Transfer pan to pre-heated oven and continue cooking for 7-10 minutes or until internal temperature reaches 140 degrees. Remove from oven, place on plate to rest. Final temperature should read 145 degrees. (Cooking times may vary depending on the thickness of the pork chops. Always use a kitchen thermometer for best results)

Spiced Agave Mustard Sauce

  • Combine Dijon mustard, agave syrup, onion powder, cumin, chipotle powder and liquid smoke in a small sauce pan over medium heat. When combined, add heavy cream and butter, stirring until melted. Reduce heat to low or place on warmer until pork chops are ready.
Keyword Best Pork Chops, juicy pork chops, Seared Pork Chops

Related Recipes

From sweet and sticky Balsamic & Hot Honey Grilled Pork Chops to all the sides like Shaved Brussels Sprouts Salad and Serrano & Potato Gratin, Out West Food & Lifestyle has the meal plan for you.

Balsamic & Hot Honey Grilled Pork Chops are sweet and tangy with a slight touch of heat and char from the grill.
Balsamic & Hot Honey Grilled Pork Chops
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Shaved Brussels Sprouts Salad
Golden browned red potato gratin with warm and spicy Serrano peppers
Serrano & Potato Gratin

Pan Seared Pork Chops with Sage Cream Sauce

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Pan Seared Pork Chops with Sage Cream Sauce utilizes a cast iron pan to create a juicy chop with a seasoned crust and a delicious pan sauce.

Pan Seared Pork Chops with Sage Cream Sauce utilizes a cast iron pan to created a juicy chop with a seasoned crust and a delicious pan sauce.

You can have this dinner on the table in 15 minutes with just one pan. Add a vegetable and some French bread to complete the meal.

Ingredients in Pan Seared Pork Chops with Sage Cream Sauce

  • Pork Chops – Bone in pork chops about 1 inch thick (shop local farms).
  • Avocado Oil – Used for it’s higher smoking point.
  • Salt & Pepper – Madrona smoked salt from San Juan Island Sea Salt
  • Butter – Real butter for all my recipes.
  • Shallot – Has a sweeter taste than onion and works well minced in sauces.
  • Sage – Fresh sage leaves minced for an earthy flavor. 
  • Heavy Cream – I really try to use the farm fresh cream, it’s thicker and just tastes amazing.

Local Organic Pork

The flavor, texture and quality of local organic raised meat is always considerably better than grocery store meat.  I picked up these bone in pork chops from Hogstead Family Farm at my local farmer’s market.  I was super excited to create something with them.  The cut was beautiful with a nice size fat cap that you just know is going to add so much flavor and moisture.

They have several items to choose from.  I picked up green chorizo that was absolutely fabulous.  I had only eaten the red chorizo…how did I not know about the green? It is delicious. Cottage style bacon that comes sliced in rounds instead of strips…can’t wait to create something with this. If you are local to Western Washington you should check them out.

Know Your Farmer

Hogstead Family Farm is a WSDA certified organic farm.  Their hogs eat non-GMO grain that is locally sourced along with spent brew grain from a local brewery, and plenty of vegetables from their garden and pasture. You can taste the quality in their meat. 

Related Recipes

Pork chops are a budget saver and they are so versatile. You’ll love the flavor in this Double Cut Pork Chop with Spiced Agave Mustard Sauce . It’s ready in just 15 minutes, making it a weeknight favorite. Spice things up with Jalapeno Orange Pork Chops grilled with ginger and fresh tangelos. Looking for recipes to use your hot honey?  Balsamic & Hot Honey Pork Chops are sweet and tangy with a touch of heat from the hot honey.  They are so delicious, I know you will love them!

Pan Seared Pork Chops with Sage Cream Sauce utilizes a cast iron pan to created a juicy chop with a seasoned crust and a delicious pan sauce.

Pan Seared Pork Chops with Sage Cream Sauce

OUT WEST: Food & Lifestyle
http://www.outwestlifestyle.com
Pan Seared Pork Chops with Sage Cream Sauce utilizes a cast iron pan to create a juicy chop with a seasoned crust and a delicious pan sauce.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 12 mins
Course Dinner, Main Course
Cuisine American, Farmer’s Market, Pork
Servings 2

Ingredients
  

  • 2 bone in pork chops preferably thick cut
  • 1/2 tsp. smoked salt (or plain salt)
  • 1/4 tsp. cracked black pepper
  • 2 tbsp. avocado oil
  • 1 tbsp. butter

Sage Cream Sauce

  • 1/2 cup shallot minced
  • 1/4 cup butter
  • 1/4 cup fresh sage minced
  • 1/4 cup heavy cream

Instructions
 

  • Heat cast iron pan over medium high heat until smoking hot. Add avocado oil (we use avocado oil because it has a higher smoking point than olive oil). Season both sides of pork chops with salt and pepper. Place pork chops in the pan and reduce heat to medium.
  • You want to sear pork chops for about 2 minutes, then flip and sear for 2 minutes on other side. Continue flipping and searing until internal temperature of 135 degrees is reached. This method creates a really nice crust on the outside. I like to add a pat of butter to the pan at the half way point. Timing depends on the thickness of your pork chop. These are about 1 inch thick and took 12 minutes to cook. When 135 degrees is reached, remove from pan and let rest while you make sage cream sauce.

Sage Cream Sauce

  • Remove any excess oil from pan. Add butter, shallot and sage. Scrape up the browned bits left in the pan from cooking the pork chop. Add heavy cream and a pinch of salt, if needed. Drizzle over cooked pork chop.
Keyword One Pan Dinner, Pan Fried Pork Chop, Pan Sauce

I’d love to hear your comments…….