Careme

Instructions

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1. 1.

   Slice 12 ounces cremini mushrooms about 1/4 inch thick. Finely dice 1 small yellow onion (about 4 ounces) and mince 2 garlic cloves. Finely grate 1 ounce Parmesan. Zest and juice 1/2 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice. Chop enough Italian parsley leaves to measure 2 tablespoons; keep these prepared ingredients separate.

2. 2.

   Pour 1/2 cup heavy cream into a small saucepan. Crush 1/8 teaspoon saffron threads between your fingers and add them. Warm over low heat until steaming but not boiling, about 2 minutes, then remove from the heat and steep for 10 minutes while you continue.

3. 3.

   Remove any tough side muscles from 12 ounces scallops and pat thoroughly dry. Season with 3/4 teaspoon fine sea salt and refrigerate uncovered while preparing the mushrooms.

4. 4.

   Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook for 10–12 minutes, stirring occasionally, until deeply browned and their released liquid has evaporated.

5. 5.

   Reduce the mushroom skillet to medium. Add the diced onion, 1 tablespoon unsalted butter, and 1/2 teaspoon fine sea salt. Cook for 5–6 minutes until the onion is soft. Add the minced garlic and cook for 30 seconds. Stir in the saffron cream and 1/4 teaspoon ground black pepper; simmer gently for 2 minutes, then keep over very low heat.

6. 6.

   Meanwhile, bring 2 quarts water to a boil in a pasta pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt, followed by 8.8 ounces egg tagliatelle. Cook according to the package timing until just al dente. Reserve 1 cup pasta water before draining.

7. 7.

   While the pasta cooks, heat a separate heavy skillet over medium-high heat. Blot the seasoned scallops dry again. Add the remaining 1 tablespoon unsalted butter; once foaming, add the scallops with space between them. Sear without moving for about 2 minutes, then turn and cook for 1–2 minutes more, until golden and the centers reach 125°F. Transfer to a warm plate and rest for 2 minutes.

8. 8.

   Add the drained tagliatelle and 1/4 cup reserved pasta water to the mushroom cream. Toss over low heat for 1 minute. Remove from the heat and fold in the grated Parmesan, measured lemon zest and lemon juice. Add additional reserved pasta water 1 tablespoon at a time only as needed for a glossy sauce that coats the ribbons.

9. 9.

   Twirl the pasta into two warm shallow bowls, arranging the mushrooms around the ribbons. Crown with the scallops, spoon over their resting juices, and finish with the chopped parsley.

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