*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Prep Time: 15 minutes
Cook Time: 35 minutes
- 8 ounces whole wheat fettuccine or your favorite pasta shape
- 3 teaspoons olive oil, divided
- 8 ounces cremini mushrooms, quartered
- 1 small yellow onion, finely diced
- 3 sprigs fresh thyme, leaves roughly chopped
- 2 sprigs fresh oregano, leaves roughly chopped
- 1 pound U10 scallops, cleaned and patted dry
- 2 teaspoons cornstarch
- 1/2 cup Marsala wine, divided
- 1 cup pasta cooking water
- 2 tablespoons chopped fresh Italian parsley, for garnishing
- kosher salt, to taste
- freshly ground black pepper, to taste
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain, making sure to reserve 1 cup of the pasta cooking water. Toss the pasta with 1 teaspoon of oil to keep it from sticking and set aside.
- Heat a large skillet over high heat with 1 tablespoon of oil in it. Once the oil is shimmering and hot add the mushrooms and cook, stirring occasionally, until the mushrooms have browned and begun to shrink, about 5 minutes.
- Lower the heat to medium and stir in the onion. Sauté for 3 to 4 minutes or until the onions are translucent. Stir in the thyme and oregano and cook for 1 minute so that the herbs are aromatic. Transfer everything to a bowl or plate and return the skillet to high heat.
- Drizzle in the remaining olive oil. Season both sides of the scallops with salt and pepper before placing in the hot pan. Sear until golden brown, approximately 4 minutes, before flipping over and searing the other side for an additional 3 minutes. Remove the scallops to a paper towel lined plate and cover with foil.
- In a small bowl whisk together the cornstarch and 2 tablespoons of Marsala wine.
- Return the skillet to medium high heat and pour in the remaining Marsala wine, using a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan. Add the mushrooms and onions back to the pan along with the pasta water and bring to a boil.
- Whisk in the cornstarch and Marsala mixture and cook until it just begins to thicken. Lower the heat and taste, adjusting with salt and pepper as needed.
- Toss the pasta into the pan until evenly coated and cook for 1 to 2 minutes until the pasta is hot and the sauce has thickened.
- Arrange the pasta on a large platter or serving bowl, top with scallops and garnish with fresh parsley (if using).