over 2 years ago
Giotta26! has created one of those dishes that makes you wonder why you hadn't thought of something this smart yourself -- something as simple as combining shiitake mushrooms and scallops. The Chinese have probably paired these two for thousands of years, but this preparation feels decidedly new -- and Italian. Just the right amount of lemon counters the rich pancetta, and the similar textures of cooked shiitake and scallop add a playful element to an otherwise straight-shooting pasta dinner. Notes: We decided against the cornstarch and were left with a sauce with just the right consistency. For better browning, cook the scallop pieces in two batches.
This recipe was developed from an appetizer I tasted many years ago— refined over time. I added pasta, pancetta, and the cilantro, over the years. It has become a staple in our household!
- 1/2 cup good Olive Oil
- 12-14 large shiitake mushrooms, stemmed and sliced thin
- 1 medium onion, chopped
- 2 slices bacon or 1/4 lb pancetta, minced
- 3 tablespoons unsalted butter
- 1 1/2 pound large dry sea scallops
- Juice and zest of 1 lemon
- 1/2 cup dry white wine
- 1 pound dried linguine
- 1/2 tablespoon corn starch, optional
- Salt and freshly ground pepper to taste
- 1/2 cup fresh chopped cilantro
Cut large scallops in thirds lengthwise.
Add half of the olive oil, 1 tablespoon of butter, the onions, the pancetta or bacon, and the shiitakes to a large skillet and sauté until soft, about 5 minutes.
Remove to a bowl, and add another tablespoon of butter and the other half of the olive oil to the pan, then add the scallops. Cook on medium high until lightly browned, about 1 minute per side.
Add the onions and mushrooms back into the pan. Stir in the lemon juice and zest and white wine, salt and pepper and half of the cilantro. Cook on low for 5 minutes, then cover and turn off.
In the meantime, cook 1 lb. linguine in salted water until just al dente. Reserve 1/4 cup pasta water and add that and 1 tablespoon of butter to the scallop mixture.
Strain the pasta and add to the scallops, and toss to coat. (If you want a slightly thicker sauce, whisk 1 tbsp of the pan liquid with a 1/2 tsp. corn starch and add back to skillet.) Add salt and pepper to taste.
Plate, and garnish servings with the cilantro.
- 690 calories
- 32g total fat
- 8g saturated fat
- 50mg cholesterol
- 616mg sodium
- 69g carbohydrate (5g dietary fiber, 5g sugar)
- 28g protein