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
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.
Shiitake and Scallop Fettucine
- 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
- 12 sea scallops patted dry
- 2 tbsp. avocado oil divided
- 2 tbsp. butter divided
- 1 lemon for serving
- 1 cup Panko breadcrumbs
- 1 tbsp. butter
- 1 tbsp. fresh chives minced
- 1 pinch salt and pepper
- 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.
- 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.
- 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.