Seared Scallop and Mushroom Pasta

Ingredients

  • 4 oz chopped fresh FUNJ. oyster mushrooms (we recommend using the caps of blue, pink, or phoenix oyster mushrooms, though feel free to experiment!)

  • 8 oz dry spaghetti

  • 4 tbsp garlic confit oil (or 4 tbsp extra-virgin olive oil + 2 cloves smashed garlic

  • 1 lb scallops (sub tofu, seitan, or King Trumpet Mushroom medallions for vegan version)

  • ½ tsp salt

  • ¼ tsp fresh cracked pepper

  • 8 oz sausage (sub seitan for vegan version)

  • 1 cup sliced leeks

  • 3 cups cherry tomatos

  • Chopped fresh basil

Directions

  1. Cook pasta according to package directions in lightly salted water. Reserve ½ cup pasta water and drain the pasta.

  2. Meanwhile, heat 2 tbsp oil in a large cast-iron pan over medium-high heat. Pat scallops dry and season with salt and pepper. Add the scallops (or vegan substitute) to the pan and cook, undisturbed, until browned on one side and release easily, about 1 min. Flip and cook until browned on the other side, about 30 seconds. Transfer to a clean plate. 

  3. Add sausage (or seitan) to the pan and cook, breaking up any large pieces with the back of a spoon, until no longer pink, about 2 minutes.

  4. Add mushrooms and leeks; cook, scraping up any browned bits, until softened, 1-2 min. Add tomatoes and cook, stirring occasionally, until starting to burst, 1 to 2 minutes.

  5. Add the reserved ½ cup pasta water, the pasta, the scallops and any accumulated juices, and the remaining 2 tbsp oil. Cook, stirring, until the sauce turns silky and coats the noodles, about 1 min more. Taste for salt and pepper

  6. Serve with chopped basil and a glass of unoaked Chardonnay. Enjoy!