Shiitake and Scallop Fettucine
OUT WEST: Food & Lifestylewww.outwestlifestyle.com Shiitake and Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives.
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.