Scallops Pasta with Creamy Truffle Sauce Recipe
ThisScallops Pasta with Creamy Truffle Sauce is a rich and elegant dish made withseared scallops, silky pasta, and a flavorful truffle cream sauce. It’s quickto prepare, perfect for date nights or special dinners, and full of gourmetflavor with simple ingredients.
Ingredients
- 200 g linguine or fettuccine
- 200 g sea scallops about 6–8 large
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1 –2 tsp truffle oil to taste
- 1/4 cup grated Parmesan cheese
- Optional: chopped parsley lemon zest, or mushrooms
Instructions
- Boil the pasta in salted water until it’s firm to the bite. Reserve 1/4 cup pasta water, then drain.
- Pat scallops dry with a paper towel. Season with salt and pepper.
- Warm olive oil and butter in a pan over medium-high heat. Sear scallops 1.5–2 minutes per side until golden. Remove and set aside.
- Using the same pan, cook the garlic for about 30 seconds. Add cream and simmer for 2–3 minutes.
- Stir in truffle oil and Parmesan. Mix until smooth. Adjust thickness with pasta water if needed.
- Add cooked pasta and toss until coated. Return scallops to the pan just to warm.
- Serve immediately, garnished with parsley, lemon zest, or extra cheese if desired.