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Brown Butter and Sage Scallop Pasta

The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.

I am a lover of all things pasta, especially when seafood is in the mix, so I am not exaggerating when I say that this amped up Brown Butter and Sage Scallop Pasta is a certified winner!

Brown Butter and Sage Scallop Pasta

The scallops are definitely the star of this dish, which makes it look and taste super special for a holiday celebration or date night at home. The nuttiness of the browned butter alongside the earthy mushrooms complements the shellfish beautifully and takes this traditional comfort food from ordinary to extraordinary.

Add this to your fall mealtime menu and you will not be disappointed!

Brown Butter and Sage Scallop Pasta
Brown Butter and Sage Scallop Pasta
Cook time:
15min
Prep time:
5min
Total time:
20min

Servings:
4

Ingredients

  • 1 large shallot, minced
  • 1 lb. Heinen’s artisan organic orecchiette pasta
  • 1 cup reserved pasta water
  • 20 oz. sliced portabella mushrooms
  • 16-20 small sea scallops
  • Salt and pepper
  • 4 Tbsp. Heinen’s butter
  • 1 bunch fresh sage leaves
  • Heinen’s 24-month aged Parmigiano Reggiano
  • Pine nuts

Instructions

  1. Cook the pasta in salted water according to the package instructions. Before draining, reserve one cup of starchy pasta water to loosen the sauce later in the recipe.
  2. Pat the scallops with paper towels until very dry. Remove the side muscle if still intact. Season the scallops with salt and pepper.
  3. In a sauté pan, melt 2 Tbsp. of butter over medium heat. Once the butter is melted, add the scallops, seasoned-side-down. Allow to cook for approximately 2 minutes. Add another Tbsp. of butter and the sage leaves. Flip the scallops and cook another 2 minutes. Spoon the butter over top of the scallops while they finish cooking. Once fully cooked, remove from the pan and set aside on a dish.
  4. Add the other 2 Tbsp. of butter to the pan followed by the mushrooms. Cover the pan with a lid and allow the mushrooms to cook down and soften for a few minutes. Add the shallots and a few more sage leaves and cover again for a few more minutes.
  5. Add the pasta water into the pan along with the pasta and additional sage, if desired. Allow the sauce to thicken and coat the pasta. Stir several times.
  6. Divide the pasta among bowls, top with the scallops, parmesan cheese and toasted pine nuts.

Note: Scallops can over cook very quickly, so make sure you’re attentive to how long they cook.

Brown Butter and Sage Scallop Pasta

Products from the Recipe

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