Seared Scallop Slivers with Truffled Matsutake Egg Noodles | Recipeish | Gustus Vitae

  • Yield: Serves 4.
  • Time Estimate: around 1 hour.
  • Storage Notes: Best if enjoyed immediately, will keep for a couple days in the fridge.
  • Difficulty: Easy, though does involve some fine use of a sharp knife.

This is the kind of dish we love - just a couple of really quality ingredients, handled correctly, with everything cooked only just enough, and at the end, plates with wonderful contrasting and complementing flavors and textures. The big thing for this one is not overdoing the scallops - 45 seconds is really all these want.



  • 8 of the largest, freshest diver scallops you can get your hands on.
  • 8 cloves garlic.
  • 1 bag egg noodles.
  • 1/4 cup heavy whipping cream.
  • 3 Tbs Black Truffle Sea Salt.
  • 1/4 cup low sodium vegetable stock.
  • 1 lb matsutake mushrooms (button will work just fine in an pinch too).
  • 4 tbs vegetable oil.
  • For garnish: some cherry tomatoes, springs of basil or thyme.
  • Pat dry defrosted scallops, and place in a freezer for 10 mins to firm up.
  • Slice each scallop width-wise into 5-7 circular slices. If parts break up or you get slices that are uneven, separate and reserve.
  • Rinse mushrooms and rough chop. Peel garlic, and rough chop cloves.
  • If you have some cherry tomatoes and basil on hand, split a few cherries and pinch off a couple sprigs, respectively, and reserve.
  • Bring a large size cast iron pan to high heat, and add in 2 tbs vegetable oil. 
  • Toss in mushrooms and garlic and any scallop off-cuts you may have, and stir occasionally until they both begin to brown and stick - around 5 minutes.
  • Deglaze with vegetable stock, stir to release the fond, and add in cream and 2 tbs of Truffle Sea Salt.
  • Reduce heat to low, and allow to simmer and reduce until you can leave a trail on the back of your spoon - around 6-8 minutes.
  • Pour off sauce mixture in a bowl, and reserve.
  • Bring a large pot of generously salted water to a rolling boil.
  • Wipe down cast iron, and return to medium-high heat before adding in remaining vegetable oil.
  • Sprinkle 1 tbs of Truffle Salt over scallop slices, and, working in batches, cook on cast iron for around 45 seconds a batch. Don't flip, just remove, reserve on a plate, and add in the next batch.
  • Add egg noddles to pasta water, cooking until just under al dente - around 6 minutes.
  • Reserve a 1/4 cup of pasta water, adding to the sauce, and strain pasta.
  • in a large bowl, combine pasta with sauce, mixing well but gently to combine.
  • Serve, plating pasta first, then seared scallop slices, and finally garnishing with cherry tomatoes and basil/
  • Give it all a light drizzle with extra virgin olive oil, serve, and devour.