Chef Recipes

PAN SEARED SCALLOPS WITH TRUFFLED ARUGULA AND ANGEL-HAIR PASTA

By Chef Willis Getchell
Scottsdale Culinary Institute

Serves 6 as a first course or 4 as an entree

1 pound Angel hair or very thin pasta
1 ½ Tbs. Vegetable oil
2 pounds Sea Scallops, dried
Kosher Salt
Fresh ground Black Pepper
½ cup extra virgin Olive oil
½ pound Arugula
4 cloves Garlic, minced
¼ cup Parsley, chopped
½ tsp. Black Pepper
½ cup Parmesan cheese, grated
¼ cup Pine nuts, toasted
1 cup grape tomatoes, cut in half and roasted
2 tsp. White Truffle Oil

1. Heat oil in large skillet until smoking hot. Season Scallops with salt and black pepper. Sear 1-2 minutes per side OR until barely cooked through.
2. Place seared Scallops in a large bowl. Add EVO, garlic, parsley, arugula, black pepper, ½ of the Parmesan and the truffle oil. Toss to combine.
3. Add hot pasta to Scallop, Arugula mixture, toss quickly and plate-Garnish with pine nuts and roasted tomatoes.

Willis Getchell, CEC
2006