Careme

Ingredients

• De Cecco Pappardelle Egg Noodles

  6 ounces $4.49
• Chanterelle Mushrooms

  8 ounces $19.99
• Kroger® Wild Caught Sea Scallops Frozen, thawed

  8 ounces $23.99
• Shallots

  1 small shallot (about 2 ounces) $4.49
• Garlic

  1 clove $0.99
• Finely grated Parmesan cheese

  1/3 cup
• Fresh thyme leaves

  1 teaspoon
• Dry white wine

  1/3 cup
• Heavy cream

  1/4 cup
• Unsalted butter

  2 tablespoons
• Extra-virgin olive oil

  1 tablespoon
• Lemon zest

  1/2 teaspoon
• Fresh lemon juice

  1 tablespoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  3 quarts, with 1/2 cup reserved during cooking

Instructions

1. Pat 8 ounces thawed sea scallops very dry and season them with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush 8 ounces chanterelles clean and tear large mushrooms in half; finely chop 1 small shallot and 1 garlic clove, then measure 1/3 cup Parmesan, 1 teaspoon thyme leaves, 1/2 teaspoon lemon zest, and 1 tablespoon lemon juice.
2. Bring 3 quarts water and 1 1/2 teaspoons kosher salt to a boil in a large pot while heating a wide skillet over medium-high heat.
3. Add 1 teaspoon olive oil and 1 tablespoon unsalted butter to the skillet. Add 8 ounces chanterelles, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper; sauté for 6 to 7 minutes until deeply golden, then transfer the mushrooms to a plate.
4. Heat 2 teaspoons olive oil in the same skillet over medium-high heat. Add 8 ounces seasoned scallops and sear without moving for 1 1/2 to 2 minutes per side, until richly golden and just opaque in the centers; transfer them to a warm plate and tent loosely with foil.
5. Add 6 ounces pappardelle to the boiling water and cook for 7 to 9 minutes until al dente; begin making the sauce immediately so it is ready when the pasta is done.
6. While 6 ounces pappardelle cooks, reduce the skillet to medium and cook 1 small chopped shallot with 1 tablespoon unsalted butter for 2 minutes. Add 1 chopped garlic clove and cook for 30 seconds, then add 1/3 cup dry white wine and simmer for 2 minutes. Scoop 1/2 cup water directly from the pasta pot into the skillet, add 1/4 cup heavy cream, and simmer for 1 minute. Transfer the al dente pappardelle directly from the pot into the skillet with tongs, then toss for 1 to 2 minutes with 8 ounces sautéed chanterelles, 1/3 cup Parmesan, 1 teaspoon thyme leaves, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until glossy.
7. Divide the chanterelle pappardelle between 2 warmed shallow bowls, arrange 4 ounces seared scallops over each serving, and serve immediately.