10 each Scallops
¼ cup Butternut squash, peeled and diced
¼ cup Porcini mushroom, diced
¼ cup Chestnuts, roasted and sliced
? cup Chardonnay wine
2 bundles Fresh Pappardelle pasta
4 tablespoons Vegetable oil
2 tablespoons Butter
In a sauce pan, heat water to a boil for pasta. Heat two large sauté pans on medium high heat. Add 2 tablespoons of vegetable oil to one pan. Then add butternut squash and porcini mushrooms, stirring occasionally until butternut squash starts to become soft (about 7-10 minutes).
While butternut squash and porcini mushrooms are cooking, place the remaining 2 tablespoons in the other sauté pan. When the oil is hot and about to start smoking, sear the scallops until golden brown on both sides. Each side should take about 5 minutes to sear.
When the butternut squash and porcini mushrooms are cooked, add in chestnuts and white wine to this sauté pan. Turn off heat and slowly stir in butter to form a sauce.
Place pasta in boiling water cook until noodles are still a little firm (about 2-3 minutes). Strain the water and stir noodles into chestnuts, mushrooms and butternut squash. Remove pasta (along with porcinis, chestnuts and squash) from sauté pan and pile into pasta bowl. Position scallops on top of pasta and enjoy! Makes two servings.