When you’re in the mood for something luxurious yet easy to prepare, this Truffle Scallops + Asparagus and Capellini dish is the perfect choice. Combining tender, seared scallops with earthy truffle notes, vibrant asparagus, and delicate strands of capellini pasta, this meal is sure to impress both in flavor and presentation. Whether you’re making a special dinner for family or celebrating a milestone, this gourmet meal feels like dining out at a five-star restaurant without leaving your kitchen.
Why Truffles and Scallops?
The combination of truffle and scallops creates an irresistible depth of flavor. Truffles have a rich, earthy aroma that enhances the delicate sweetness of fresh, seared scallops. Scallops, known for their tender texture and mild flavor, pair beautifully with the creamy, slightly nutty tones of truffle oil or truffle butter. The result? A perfect balance of richness and freshness in every bite.
Asparagus: The Springtime Star
Asparagus adds a bright, fresh contrast to the richness of the scallops and truffle. Known for its vibrant green color and slightly bitter flavor, asparagus is not only delicious but packed with nutrients. It’s a fantastic source of fiber, folate, and vitamins A, C, and K. Plus, it has a slight crunch that adds texture to the dish, making it more interesting on the palate.
Capellini: Light and Airy Pasta
The choice of capellini (also known as angel hair pasta) is key to keeping this dish light. Its delicate strands soak up the rich truffle flavors while allowing the scallops and asparagus to remain the stars. Plus, capellini cooks in just a few minutes, making it a quick and easy addition to this elegant meal.
Health Benefits of this Gourmet Dish
Not only is this meal incredibly tasty, but it’s also nutrient-dense. Here’s why you can feel good about indulging in this dish:
- Scallops are a lean source of protein and packed with essential vitamins and minerals such as B12, selenium, and zinc. They’re also low in fat, making them a heart-healthy option.
- Asparagus is rich in antioxidants and anti-inflammatory properties, making it a great addition for supporting immune function and overall health.
- Truffle has its own set of benefits, such as antioxidants that help protect your body from free radicals and promote healthy skin.
Cooking Tips for Perfect Truffle Scallops + Asparagus
While this dish is simple, there are a few key steps to ensure that each component is cooked to perfection:
- Searing the Scallops: To achieve that golden crust on your scallops, make sure they are patted dry before cooking. Heat your pan until it’s nice and hot, then sear the scallops for 1-2 minutes on each side. Avoid overcrowding the pan, as this will cause them to steam rather than sear.
- Choosing the Right Truffle Oil: For the truffle flavor, quality is key. Use a high-quality truffle oil or truffle butter to add richness. A little goes a long way, so start with a small amount and adjust to taste.
- Cooking Asparagus: Make sure to trim the woody ends of the asparagus before cooking. You can sauté them in olive oil or steam them to maintain their vibrant color and crunch. Sautéing with garlic and a touch of lemon juice elevates the flavor even further.
- Capellini Pasta: Since capellini is so thin, it cooks in just a few minutes. Keep an eye on it to avoid overcooking—al dente is the way to go for a perfect texture.
Bringing It All Together
Once your scallops, asparagus, and capellini are cooked, it’s time to assemble the dish. Toss the capellini in truffle oil, then top with seared scallops and sautéed asparagus. Finish with a sprinkle of fresh herbs like parsley or chives for added color and flavor.
For an extra touch, you can garnish the dish with grated Parmesan or pecorino cheese and a drizzle of lemon juice to brighten up the richness of the truffle and scallops. Serve immediately for a meal that’s sure to wow!
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Truffle Scallops + Asparagus and Capellini
Such a Delicious meal
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
- 14–16 scallops(3-4 scallops per person)
- 1–2 Tbsp. Olive oil
- 1 Tbsp. Butter, salted
- 1 large bunch asparagus, broiled or seared
- 1 cup sliced shiitake or oyster mushrooms, sautéed
- Garlic granules to taste
- Celtic Sea Salt to taste
- 1–2 Tbsp. Truffle butter (or 1–2 Tbsp. Butter + 1/4–1/2 tsp truffle salt)
Instructions
- Prep Asparagus for broiler.
- Pre-heat broiler
- Remove tough ends. Place cleaned and dried asparagus on parchment lined baking sheet. Drizzle with olive oil, sea salt and garlic granules
- Place asparagus under the broiler second level down for about 3-5 minutes. Pay attention not to burn the parchment paper.
- Once nicely browned, remove and set aside. Once cooled cut in 2-3” pieces.
- Bring a pot of salted water to a boil for the pasta
- Once water has started to boil, place pasta in boiling water and stir frequently so thin capellini doesn’t stick together. Continue to cook uncovered. Once pasta softens, continue to stir occasionally.
- Cook pasta according to directions. About 8-9 minutes. Once done ( take a piece and taste), rinse, drain and set aside.
- In a heated skillet. Add 1-2 Tbsp. olive oil to cover pan.
- Add sliced mushrooms. And cook until browned.
- Remove mushrooms and set aside.
- In same hot pan, add truffle butter and rinsed and dried scallops. Pan must be hot to get a good sear. Time 2 minutes.
- Use a thin metal spatula to turn scallops over. They should be nicely browned.
- Cook another 2 minutes. That’s it.
- Scallops release a flavorful juice. KEEP IT.
- Place mushrooms, sliced asparagus and cooked capellini into the pan with cooked scallops. Stir it all together. Add slivered basil leaves.
- Taste it. It may need more truffle butter or a drizzle more of good olive oil.
- Top with pecorino Romano cheese and a little flake salt to taste.
- Serve hot with a salad and garlic toasts
Garnish with:
- Drizzle fine olive oil over the pasta
- Just before serving, sprinkle fresh grated pecorino Romano cheese and 20 basil leaves slivered over the pasta
Notes
- Sub 2-3 Cups broccoli florets for asparagus
- ✓Can’t find truffle butter sub in 1-2 Tbsp. Butter + 1/4 tsp. Truffle salt
- Sub spaghetti or fettuccini for capellini pasta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQs
Can I use another type of pasta instead of capellini?
Yes! While capellini complements the lightness of the scallops and asparagus, you can substitute it with other thin pastas like spaghetti or fettuccine. Just keep in mind that heartier pastas may slightly change the overall texture of the dish.
Can I make this dish without truffle oil?
Absolutely. If you don’t have truffle oil, you can still enjoy this dish by using high-quality olive oil or butter. The truffle adds a luxurious touch, but the scallops, asparagus, and capellini will still shine on their own.
What other vegetables can I use instead of asparagus?
If asparagus isn’t in season or you prefer a different vegetable, you can substitute it with green beans, broccolini, or even sautéed spinach. Choose a vegetable that retains its texture and brightens the flavors of the dish.
Whether you’re preparing this Truffle Scallops + Asparagus and Capellini for a special occasion or simply because you’re craving a delicious, gourmet meal, it’s sure to become a favorite in your recipe repertoire. The combination of delicate scallops, earthy truffle, and fresh asparagus is a flavor experience you won’t forget.
Enjoy every bite and don’t forget to share your creations with us! 🌿