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Tuscan Scallop Pasta

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

This Tuscan Scallop Pasta will send you on a trip to the Tuscan shores from the comfort of your dining room table.

Toss Heinen’s Italian-imported artisan fettuccine nests with sun-dried tomatoes, cremini mushrooms and spinach to create big Mediterranean flavor. Completed with pan-seared scallops and a garnish of fresh basil, this flavorful seafood dish is best enjoyed with one of Heinen’s featured Mediterranean wines!

Tuscan Scallop Pasta
Tuscan Scallop Pasta
Cook time:
15min
Prep time:
5min
Total time:
20min

Servings:
4

Ingredients

  • 1 lb. scallops, foot removed
  • 3 Tbsp. olive oil
  • 1 tsp. unsalted butter
  • 1 yellow onion, peeled and small diced
  • 2 cups cremini mushrooms, sliced
  • 2 garlic cloves, finely minced
  • ½ cup white wine
  • 2 cups heavy whipping cream
  • 3 Tbsp. Heinen's sun-dried tomatoes, julienne
  • 3 cups packed baby spinach
  • 1 lb. Heinen’s fettuccine pasta, cooked , drained and rinsed
  • Salt and pepper, to taste

Instructions

  1. Cook Heinen’s artisan fettuccine pasta according to the package instructions. Rinse with cold water, drain, add olive oil and set aside.
  2. Season the scallops on both sides with salt and pepper.
  3. In a large frying pan over high heat, add 2 Tbsp. of oil  along with the scallops.
  4. Immediately add  the butter and cook for 90 seconds to 2 minutes, or until well browned. Flip the scallops nd cook for another minute.
  5. Set the scallops to the side on a plate and add the remaining 1 Tbsp. of olive oil. Sauté the onions and mushrooms for 3-4 minutes, or until browned.
  6. Stir in the garlic and cook for 1 minute before deglazing with the white wine. Cook until most of the liquid has been absorbed.
  7. Pour in the cream and cook over medium heat until it becomes very thick, like alfredo sauce.
  8. Add the tomatoes and baby spinach and cook until the spinach is wilted.
  9. Mix in the cooked pasta, salt and pepper until combined. Serve with the cooked scallops.

Tuscan Scallop Pasta

 

Products from the Recipe

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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