Spaghetti with scallops and porcini mushrooms

I love pasta, especially on a weeknight when I want dinner in 30 minutes (based on store bought pasta, rather than making it from scratch) but still want a delicious meal.

The scallops shine in the pasta dish with earthy flavours from the porcini mushrooms. The combination of ingredients provide a delicious mouthful of flavours. Make it, devour it and tell me what you think!


15 bay scallops (20/30 count)
3 garlic cloves-minced
3 asparagus shoots- sliced 1 inch thick
2 shallots- finely diced
1 cup of porcini mushrooms + 2 tbsp of the mushroom liquid-dried, reconstituted in water
1 cup of pancetta (I used homemade bacon)-diced
Salt and pepper
1 tsp capers
½ lemon + more to squeeze at the end
Cooking oil of your choice
1 tbsp of butter + more as needed
½ cup of dry vermouth or white wine (I used vermouth)
Drizzle of extra virgin olive oil
Handful of parsley-rough chop
Top with Pecorino Romano cheese
Spaghetti noodles

Preparation work:

  1. Add the dried porcini mushrooms to a bowl and add water to submerge the mushrooms. Let it soak for at least 30 minutes until they are soft.
  2. Cut vegetables and pancetta. Set aside.
  3. Pat dry the scallops with paper towel and refrigerate until ready to use.
Preparing the scallop pasta dish

Preparing the scallop pasta dish

Cooking Steps:

1. Season the scallops with salt and pepper. In a heated pan, add oil and butter, sear the scallops about 2-3 minutes a side. Set the scallops aside. Add additional seasoning as needed.

2. Using the same pan, add in the pancetta, followed by the shallots and garlic. Once cooked, add in the asparagus.  Add in a dab of butter for flavour.

Cooking the pasta sauce

Cooking the pasta sauce

3. In a separate pot of salted water, add in the pasta. Time it right so that the pasta is done right when the sauce is completed.

4. In the pan with the pancetta, deglaze the pan with the wine. Add in the mushrooms and liquid, capers and lemon juice. Season with salt and pepper. Cook for a few minutes.

5. Add the pasta to the sauce and the scallops back in the pan and toss. Turn off the heat and drizzle with good quality extra virgin olive oil, parsley and cheese. Serve immediately.

As you can see, I eat a lot. I ate the entire dish and went back for more..also because it was delicious!

Scallop porcini pasta

Scallop porcini pasta


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