Pan-Seared Scallops with Truffle Tartufata Pasta

Inspired by the flavors in our Taste of the Mediterranean box, this Due Sorelle Trofie pasta with Truffle Tarufata Sauce is a celebration of simple ingredients elevated by quality and care. The Mediterranean way of cooking is all about balance—good olive oil, a splash of wine, and letting each component shine. Here, buttery trofie pasta is coated in a silky truffle sauce and topped with golden pan-seared scallops for a dish that feels indulgent yet grounded in the kind of thoughtful, ingredient-driven cooking this box was made for.

Ingredients

For the Pasta & Truffle Sauce

• 8 oz Trofie pasta
• 2 tbsp unsalted butter
• 2 tbsp Saratoga Olive Oil Company Portuguese Cobrançosa Extra Virgin Olive Oil
• ⅓ cup dry white wine
• 2–3 tbsp Tartuflanghe Black Truffle Tartufata Sauce 5%
• ¼–½ cup reserved pasta water
• Freshly grated Parmigiano Reggiano, to taste
• Salt and freshly cracked black pepper

For the Scallops

• 8–10 large dry sea scallops
• 1 tbsp Saratoga Olive Oil Company Portuguese Cobrançosa Extra Virgin Olive Oil
• 1 tbsp butter
• Salt and freshly cracked black pepper

To Finish

• Fresh parsley or chives, finely chopped
• Optional: extra drizzle of olive oil or shaved truffle

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Instructions

1. Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook Trofie until al dente according to package instructions. Reserve at least 1 cup of pasta water before draining.

2. Make the Truffle Tartufata Sauce

In a wide skillet over medium-low heat, melt the butter with the olive oil. Once shimmering, add the white wine and simmer for 2–3 minutes, just until slightly reduced and no longer sharp.

Lower the heat and whisk in the truffle tartufata until smooth. Add ¼ cup pasta water to loosen the sauce, stirring gently. Keep warm over low heat—do not let it boil.

3. Sear the Scallops

Pat scallops very dry with paper towels (this is key for a good sear). Season generously with salt and pepper.

Heat a heavy skillet over medium-high heat. Add olive oil. When hot, add scallops in a single layer, making sure they aren’t crowded. Sear undisturbed for 2–3 minutes per side until deeply golden and just cooked through. Add butter in the last 30 seconds and spoon over the scallops. Remove from heat.

4. Bring It All Together

Add the drained pasta directly to the truffle sauce, tossing gently to coat. Add more pasta water a splash at a time until the sauce clings beautifully to the pasta.

Fold in Parmigiano Reggiano to taste and season with salt and pepper as needed.

5. Serve

Twirl pasta into bowls, top with seared scallops, and finish with fresh herbs, extra cheese, and a drizzle of olive oil or shaved truffle if you’re feeling extra.

Foodie Box Love Notes & Tips

• Wine pairing: A crisp Pinot Grigio, Vermentino, or lightly oaked Chardonnay works beautifully.
• Entertaining tip: You can make the truffle sauce ahead and gently rewarm it while the pasta cooks—just refresh with pasta water.
• No scallops? This sauce is equally stunning with mushrooms or grilled shrimp.