Truffle Miso Fettuccine with Seared Scallops

How about whipping up a romantic dinner for two in the comfort of your home for this coming Valentine’s Day?
We created a dish of Truffle Miso Fettuccine and Seared Scallops using San Remo’s Fettuccine, which will do nothing less than impress your partner. The earthy rich pungent taste of truffles shines though this dish. Pasta, cream and truffles are a simple Italian repertoire, not complex but has a depth of flavour. Without complicating the taste profile, and a simple way to heighten the depth flavours, we added 1 tsp of white miso paste.  The silky cream sauce coats each strand of fettuccine with the black truffle paste, leaving only the seared scallops to complete this dish.
The dish looks as though you have slaved the whole day in the kitchen but in fact it took you no time at all. Start the meal with a simple salad, end with a decadent dessert and have it with copious amount of chilled champagne or white wine. One famous chef, Lidia Bastianich has described the smell and taste of truffles causes amorous feelings. Belíssimo!
#themeatmensg #simple #delicious #sanremo #fettuccine #vdayrecipe

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Ingredients

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250g San Remo Fettuccine
1tbsp black truffle paste
6-8large scallops
200g Swiss Brown mushrooms (halved)
3tbsp olive oil
2shallots (minced)
1tbsp butter
Splash of white wine (optional)
120ml cooking cream
1tbsp white miso (mixed with of hot water)
tsp salt
Salt & pepper to taste
2tbsp chopped parsley
1tsp truffle oil

Directions

1.

Season scallops with a drizzle of olive oil, salt and pepper
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2.

Sear on high heat a minute on each side, until golden brown. Set aside
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3.

Add 250g San Remo Fettuccine and 2 tsp salt to 3 litres of boiling water, cook 10 minutes until al dente
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4.

In a clean pan, add in 2 tbsp olive oil, lay sliced mushrooms in a single layer. Season with salt & pepper to taste, when it’s golden brown, turn over
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5.

When the bottom of the mushroom are turning golden brown, add in 1 tbsp olive oil, 2 minced shallots and 1 tbsp butter
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6.

Stir and cook until the shallots are translucent. Splash of white wine (optional) and let the alcohol cook away
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7.

Turn down the heat, pour in cream, miso mixture and 1 tbsp black truffle paste. Give a good stir. Turn off heat
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8.

Add the cooked Fettuccine and toss
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9.

Plate pasta and add seared scallops on top
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10.

Garnish with chopped parsley and a drizzle of truffle oil
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