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 after cooking

Instructions

1. Pat 8 ounces thawed sea scallops dry and season them with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; brush 8 ounces chanterelle mushrooms clean and tear large ones in half, finely chop 1 small shallot and 1 garlic clove, grate 1/3 cup Parmesan cheese, and measure 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, followed by 8 ounces chanterelle mushrooms, 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. Add 6 ounces pappardelle to the boiling water and cook for 7 to 9 minutes until al dente; scoop out exactly 1/2 cup pasta water, then drain the pappardelle.
5. Heat 2 teaspoons olive oil in the skillet over medium-high heat, add the seasoned 8 ounces sea scallops, and sear for 1 1/2 to 2 minutes per side until golden, opaque, and 145°F in the center; transfer them to a clean plate.
6. Reduce the skillet to medium and cook 1 small chopped shallot with 1 tablespoon unsalted butter for 2 minutes; add 1 chopped garlic clove for 30 seconds, then pour in 1/3 cup dry white wine and simmer for 2 minutes. Stir in 1/4 cup heavy cream and 1/2 cup reserved pasta water, then toss in 6 ounces cooked pappardelle, 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 for 1 to 2 minutes until glossy.
7. Divide the finished chanterelle pappardelle between 2 warmed shallow bowls, arrange 4 ounces seared scallops over each serving, and serve immediately.