Cook Pasta according to package directions. Reserve 1/4 cup of pasta water before draining.
Pat Scallops dry with paper towels. Season with Salt and White Pepper.
Heat Olive Oil and Butter in a large skillet over medium-high heat. Sear Scallops for 2-3 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, melt Butter. Add Garlic and cook for 30 seconds, until fragrant. Deglaze the pan with White Wine and cook for 1 minute, until reduced.
Add Cottage Cheese and Mascarpone Cheese to the skillet and stir to combine. Cook for 3-5 minutes, stirring frequently, until smooth and creamy.
Stir in Parmesan Cheese, White Truffle Oil, Salt, and White Pepper. Heat through, but do not boil.
If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Add cooked Pasta to the sauce and toss to coat. Divide Pasta between two plates. Top with Seared Scallops and garnish with Chives. Serve immediately.
Cook Pasta according to package directions. Reserve 1/4 cup of pasta water before draining.
Pat Scallops dry with paper towels. Season with Salt and White Pepper.
Heat Olive Oil and Butter in a large skillet over medium-high heat. Sear Scallops for 2-3 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, melt Butter. Add Garlic and cook for 30 seconds, until fragrant. Deglaze the pan with White Wine and cook for 1 minute, until reduced.
Add Cottage Cheese and Mascarpone Cheese to the skillet and stir to combine. Cook for 3-5 minutes, stirring frequently, until smooth and creamy.
Stir in Parmesan Cheese, White Truffle Oil, Salt, and White Pepper. Heat through, but do not boil.
If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Add cooked Pasta to the sauce and toss to coat. Divide Pasta between two plates. Top with Seared Scallops and garnish with Chives. Serve immediately.
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