All of my favourite things in one dish. It so happens that I have leftover scallops and mushrooms from hot pot so I decided to turn these ingredients into something different. Use whatever mushrooms you got! Here I used king oyster mushrooms, shiitake, cremini, and enoki. More assortment the better for creating various textures!
I’m giving it an Asian twist with added miso, but if you want to skip out on that, feel free! Miso goes well with many things and the iconic duo is always with butter. “It’s always butter together.” Oh. Wow. I am also cringing here.
I personally love capellini because of how thin the pasta is. It easily soaks up more pasta sauce that is enriched in seafood flavors of the scallops and earthy aromas of the mushroom. If you’re big on all these flavors, then you won’t regret a thing!
Miso Butter Scallop and Mushroom Capellini
Rich and creamy miso butter coats tender scallops and savory mushrooms, creating a deeply umami-packed pasta dish. The combination of caramelized seafood, earthy mushrooms, and silky noodles makes for a luxurious and comforting meal.
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 2
Ingredients
- 200g, capellini, cooked to al dente
- 10 big scallops
- 1 cup assorted mushrooms, chopped
- 1 tbsp olive oil
- 2 tbsp butter
- 1 clove garlic, minced
- 1 tbsp miso paste
- 1 tbsp red wine vinegar (or balsamic vinegar)
- 1/4 cup mushroom broth, from soaking dried shiitake (can use chicken or beef broth)
- 1/4 cup milk/cream (oat milk works great)
- Salt and black pepper to taste
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
- Sear the Scallops: Pat scallops dry and season lightly with salt. Heat olive oil in a pan over medium-high heat and sear scallops for 1–2 minutes per side until golden brown. Remove and set aside.
- Sauté the Mushrooms: In the same pan, melt butter and add garlic and sliced mushrooms. Cook until golden and tender, about 4–5 minutes.
- Make the Sauce: Reduce heat to medium-low and stir in miso paste, red wine vinegar, mushroom broth and oat milk. Stir until smooth, then add 2 tbsp pasta water to loosen the sauce.
- Combine: Add the drained pasta and toss to coat in the sauce. Return the scallops to the pan, mix gently, and season with black pepper to taste.
- Serve and enjoy!
Taste of Raine 