A vibrant and flavorful recipe from @AlexandraBorland: Saffron Scallop Cream Pappardelle, made effortlessly with our new Essential Stainless Steel Collection!
Ingredients (Serves 2):
8 ounces pappardelle
8 to 10 large sea scallops, dried and salted
1 cup heavy cream
Pinch of saffron threads
1/3 cup dry white wine
2 shallots, finely chopped
4 cloves garlic, grated
2 tablespoons butter, divided
2 tablespoons olive oil
1/4 cup reserved pasta water
1/4 cup chives, chopped
Salt
Instructions:
1. In a saucepan, warm the heavy cream over low heat. Add the saffron threads and let steep for 15 minutes, allowing the cream to turn a deep golden color. Once steeped, whisk in 1 tablespoon butter, 1 teaspoon salt, and white wine. Increase the heat slightly, stirring often until the mixture reaches a gentle bubble.
2. Heat the olive oil in a frying pan over medium-high heat. Pat the scallops dry on both sides, season with a pinch of salt, and sear for 2 minutes per side until a golden crust forms. Remove from the pan and set aside.
3. In a stockpot, bring salted water to a boil. Cook the pappardelle until al dente, reserving 1/4 cup of pasta water. Reduce the heat to medium in the frying pan and add 1 tablespoon butter. Sauté the shallots and garlic until soft and beginning to caramelize, about 8 minutes. Pour the saffron cream into the pan with the shallots and garlic.
4. Stir and let simmer until thick enough to coat the back of a spoon. Taste and add salt as needed, about 1 teaspoon, along with the chives. Toss the cooked pappardelle into the sauce, adding a splash of pasta water as needed. Gently add the seared scallops back in, warming them for 30 seconds. Serve immediately with a sprinkle of additional chives. Enjoy!