Pasta with beech mushrooms and scallops

45min 4 servings
  • 25 g butter
  • 300 g of beech mushrooms
  • 1 tsp white wine vinegar
  • 1 cup white wine, such as chardonnay
  • 1 ½ cups whipping cream
  • 75 g Castello Mellow Black
  • 1 cup water
  • 1 tsp salt
  • Freshly ground pepper


  • 1 tbsp virgin olive oil
  • 12 large scallops (about 400 g)
  • ½ tsp salt
  • Freshly ground pepper


  • 500 g of fresh pasta, for example fettuccine
  • 3 ¾ tsp salt
  • 100 g sugar snap peas cut into thin strips
  • 1 cup fresh herbs such as dill and chervil
Pasta with beech mushrooms and scallops


Melt the butter until golden in a sauté pan. Add the mushrooms, keeping the pan at a moderate heat and stirring for approx. 5 minutes or until golden. Add the white wine vinegar and white wine. Let the mushrooms cook, still over a moderate heat and stirring for about 5 minutes or until all the liquid is almost gone. Stir whipping cream, cheese, water, salt and pepper into mushroom mixture and heat it thoroughly. Season to taste. Keep the sauce warm. Cook the pasta as per packet directions.


Allow the oil to heat up in a pan. Dry the scallops well and sprinkle them with salt. Cook the scallops for around. 2 minutes on each side or 2 1/2 minutes if they are large.

To serve, toss the pasta through the sauce and add the sugar snap peas. Arrange the pasta on plates and place 3 scallops on each. Garnish with herbs and serve immediately.


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