Pappardelle with Scallops Guy Fieri
Dive into flavor-packed sophistication with this Pappardelle with Scallops recipe, inspired by Guy Fieri's signature bold style. This dish features tender, golden-seared sea scallops paired with luxurious pappardelle pasta coated in a velvety lemon-Parmesan cream sauce. Aromatic garlic, shallots, and a splash of dry white wine add depth, while a hint of paprika lends subtle warmth. Fresh parsley and vibrant lemon zest finish the dish with a burst of freshness, making it a restaurant-worthy meal you can whip up at home in just 35 minutes. Perfect for seafood lovers and pasta enthusiasts, this recipe balances elegance and comfort, making it ideal for a special dinner or indulgent weeknight treat.
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Recipe Information
Ingredients
- 12 ounces Pappardelle pasta
- 1 pound Sea scallops
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic (minced)
- 2 whole Shallots (finely chopped)
- 0.5 cup Dry white wine
- 1 cup Heavy cream
- 1 whole Lemon (zested and juiced)
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- to taste Salt
- to taste Black pepper
- 0.5 teaspoon Paprika
Instructions
Pat the sea scallops dry with paper towels to remove excess moisture and season lightly with salt, black pepper, and paprika.
Bring a large pot of salted water to a boil and cook the pappardelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the scallops in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Stir in the minced garlic and chopped shallots, cooking for 2-3 minutes until fragrant and softened.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the heavy cream, lemon zest, and lemon juice. Simmer the sauce for 3-4 minutes until slightly thickened. Gradually stir in the grated Parmesan cheese until melted and smooth.
Return the cooked pappardelle to the skillet and gently toss to coat the pasta in the sauce. If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.
Fold the seared scallops into the pasta, ensuring they are evenly distributed. Taste and adjust seasoning with additional salt and black pepper if needed.
Garnish the dish with freshly chopped parsley and serve immediately. Enjoy your Pappardelle with Scallops Guy Fieri-style!
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 595 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
