Pappardelle with Scallops Guy Fieri

Dive into flavor-packed sophistication with this Pappardelle with Scallops recipe, inspired by Guy Fieri's signature bold style. This dish features tender, golden-seared sea scallops paired with luxurious pappardelle pasta coated in a velvety lemon-Parmesan cream sauce. Aromatic garlic, shallots, and a splash of dry white wine add depth, while a hint of paprika lends subtle warmth. Fresh parsley and vibrant lemon zest finish the dish with a burst of freshness, making it a restaurant-worthy meal you can whip up at home in just 35 minutes. Perfect for seafood lovers and pasta enthusiasts, this recipe balances elegance and comfort, making it ideal for a special dinner or indulgent weeknight treat.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces Pappardelle pasta
• 1 pound Sea scallops
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 3 cloves Garlic (minced)
• 2 whole Shallots (finely chopped)
• 0.5 cup Dry white wine
• 1 cup Heavy cream
• 1 whole Lemon (zested and juiced)
• 0.5 cup Grated Parmesan cheese
• 2 tablespoons Fresh parsley (chopped)
• 0 to taste Salt
• 0 to taste Black pepper
• 0.5 teaspoon Paprika

Directions

Step 1

Pat the sea scallops dry with paper towels to remove excess moisture and season lightly with salt, black pepper, and paprika.

Step 2

Bring a large pot of salted water to a boil and cook the pappardelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 3

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the scallops in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until golden brown and cooked through. Remove the scallops from the skillet and set aside.

Step 4

Lower the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Stir in the minced garlic and chopped shallots, cooking for 2-3 minutes until fragrant and softened.

Step 5

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.

Step 6

Stir in the heavy cream, lemon zest, and lemon juice. Simmer the sauce for 3-4 minutes until slightly thickened. Gradually stir in the grated Parmesan cheese until melted and smooth.

Step 7

Return the cooked pappardelle to the skillet and gently toss to coat the pasta in the sauce. If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.

Step 8

Fold the seared scallops into the pasta, ensuring they are evenly distributed. Taste and adjust seasoning with additional salt and black pepper if needed.

Step 9

Garnish the dish with freshly chopped parsley and serve immediately. Enjoy your Pappardelle with Scallops Guy Fieri-style!

Nutrition Facts

Serving size	(1392.1g)

Amount per serving	% Daily Value*
Calories	3357.0

Total Fat 155.1g	0%
Saturated Fat 76.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 528.0mg	0%
Sodium 6183.4mg	0%
Total Carbohydrate 303.6g	0%
Dietary Fiber 14.4g	0%
Total Sugars 11.6g
Protein 156.7g	0%

Vitamin D 0IU	0%
Calcium 646.5mg	0%
Iron 10.7mg	0%
Potassium 2358.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 19.4%

Carbs: 37.5%