Pappardelle con Funghi e Capesante

Homemade, wide ribbon pasta with assorted field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce. Add fresh basil before serving. Trying to mimic Vigilucci's Cucina.

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Step 1

Cook scallops and mushroom "scallops" in oil and butter, salt and pepper in non stick. Remove.

Step 2

Cook mushrooms in butter and oil until starting to brown, add shallots and garlic. Once browned, add 1tbsp flour and cook stirring for 2 mins.

Step 3

Then add white wine and Brandy/Cognac.

Step 4

Start the pasta, once almost done, add heavy cream to sauce. Add a squeeze of lemon juice to taste and fresh parsley if available. Stir and add back scallops to reheat.

Step 5

Once pasta is ready, remove sauce from heat, add white truffle oil to taste.

Step 6

Top pasta with sauce and mushrooms, then place scallops and faux scallops on top. Grate Parmesan over the top and additional fresh parsley if available.