Truffle Miso Fettuccine with Seared Scallops

Mains
Pasta
Seafood

Easy Level:

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
San Remo Fettuccine
0.00
g
g
San Remo Fettuccine
0.00
tbsp
tbsp
black truffle paste
0.00
tbsp
tbsp
black truffle paste
0.00
large scallops
0.00
large scallops
0.00
g
g
Swiss Brown mushrooms (halved)
0.00
g
g
Swiss Brown mushrooms (halved)
0.00
tbsp
tbsp
olive oil
0.00
tbsp
tbsp
olive oil
0.00
shallots (minced)
0.00
shallots (minced)
0.00
tbsp
tbsp
butter
0.00
tbsp
tbsp
butter
Splash of white wine (optional)
Splash of white wine (optional)
0.00
ml
ml
cooking cream
0.00
ml
ml
cooking cream
0.00
tbsp
tbsp
white miso (mixed with of hot water)
0.00
tbsp
tbsp
white miso (mixed with of hot water)
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
Salt & pepper to taste
Salt & pepper to taste
0.00
tbsp
tbsp
chopped parsley
0.00
tbsp
tbsp
chopped parsley
0.00
tsp
tsp
truffle oil
0.00
tsp
tsp
truffle oil

Steps

1

Season scallops with a drizzle of olive oil, salt and pepper
Season scallops with a drizzle of olive oil, salt and pepper
Mark as completed

2

Sear on high heat a minute on each side, until golden brown. Set aside
Sear on high heat a minute on each side, until golden brown. Set aside
Mark as completed

3

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

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
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
Mark as completed

5

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

6

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

7

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

8

Add the cooked Fettuccine and toss
Add the cooked Fettuccine and toss
Mark as completed

9

Plate pasta and add seared scallops on top
Plate pasta and add seared scallops on top
Mark as completed

10

Garnish with chopped parsley and a drizzle of truffle oil
Garnish with chopped parsley and a drizzle of truffle oil
Mark as completed

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