Brown Butter and Sage Scallop Pasta | Heinen's Grocery Store
Level up traditional seafood pasta by cooking scallops in a brown butter sage sauce and serving them over perfectly cooked artisan pasta!
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Colander
- Wooden spoon
- Tongs
- Serving bowl
Ingredients
- 1 large shallot, minced
- 1 lb. Heinen’s artisan organic orecchiette pasta
- 1 cup reserved pasta water
- 20 oz. sliced portabella mushrooms
- 16-20 small sea scallops
- Salt
- pepper
- 4 Tbsp. Heinen’s butter
- 1 bunch fresh sage leaves
- Heinen’s 24-month aged Parmigiano Reggiano
- Pine nuts
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