Bite with Belkys: Seared Sea Scallops Over Pappardelle Pasta

The Chef: Armando Galeas
The Dish: Seared Sea Scallops over Pappardelle Pasta

Ingredients:
5 large sea scallops
Salt and black pepper, to taste
4 tbs. of canola and olive oil blend
2 tbs. of unsalted butter
1/4 cup of oyster mushrooms
1 tsp. of chopped shallots
2 garlic cloves, minced
1 tbs. of sun-dried tomatoes
1 tbs. of English peas
1/4 cup of white wine
4 oz. of fresh pappardelle pasta
1 tbs. of truffle oil
1/2 tsp. of chopped chervil

Method of Preparation:

-Start by seasoning the sea scallops with salt and pepper. Then, in a hot pan with some of the canola and olive oil blend, sear the scallops for about two minutes on each side. Set this to the side.

-Now, pour some more canola and olive oil in another hot pan. Add butter and cook the oyster mushrooms on a low to medium flame.

-Sprinkle the mushrooms with salt and pepper and add chopped shallots, garlic, sun-dried tomatoes and English peas. Toss it together, and deglaze the pan with white wine.

-Next, boil the pasta for a few minutes, strain out all the water, and add it to the mushroom mix.

-Lastly, Chef Armando adds a drizzle of truffle oil and chopped chervil.

To Plate the Dish:

First serve the pasta, and then the rest of the goodies. Place the sea scallops around the plate, and top each one with a little truffle oil. At the restaurant, they garnish with grated parmesan cheese, fresh basil and truffle.

Serving Suggestion: Chardonnay

Serves: 1

FOR MORE INFORMATION:

Riley McDermott's
401 East Las Olas Blvd.
Fort Lauderdale, FL 33301
Reservations: 954-767-6555
Telephone: 954-765-1131
http://www.rileymcdermotts.com/