Spicy Scallop Rigatoni

Spicy Scallop Rigatoni is a delightful and sophisticated dish that combines tender seafood with a rich, flavorful sauce. The recipe features succulent sea scallops and juicy shrimp, seared to perfection and then simmered in a savory tomato and mushroom sauce.

The dish is elevated with the earthy taste of porcini mushrooms and the freshness of lemon zest. Served over pasta and garnished with crispy sage leaves, this recipe is perfect for a special dinner or a comforting weeknight meal.

Spicy Scallop Rigatoni

Ingredients:

1 & 1/4 cups dried porcini mushrooms

Water to cover dried mushrooms (approximately 2 cups)

1 pound sea scallops

2 tablespoons extra virgin olive oil

optional: 1/2 – 1/3 pound large shrimp (about 12 – 16 pieces), peeled and deveined

2 shallots, minced

1 tablespoon Mushroom & Company Multipurpose Umami Seasoning Blend (or use 2 teaspoons salt, 1/2 teaspoon dried onions, and 1/4 teaspoon red pepper flakes)

1 & 1/2 cups sliced fresh Baby Bella mushrooms

2 cloves garlic, minced

1/2 can whole peeled tomatoes (about 5-6 tomatoes), including 1/2 cup of the juice (or use tomato purée)

Juice of 1/2 small lemon

2 cups dried rigatoni (or any shape of your choice)

1 tablespoon butter

8 sage leaves (optional)

Zest from 1 lemon

Instructions:

Rehydrate the Mushrooms:

Place dried porcini mushrooms in a glass or metal container.

Heat water to near boiling and pour over the mushrooms.

Use a French press to keep mushrooms submerged.

Let sit for 20-30 minutes to rehydrate.

Drain and save the mushroom soaking liquid.

Press the mushrooms to extract as much liquid as possible, then rinse if they are sandy.

Prepare the Seafood:

Remove and discard the small side muscle from the scallops.

Rinse with cold water and pat dry. Heat olive oil in a large pot over high heat.

When the oil is shimmering, add scallops and sear for about 1 minute on each side.

Remove and set aside.

Add shrimp to the pot and sear for 2 minutes on each side.

Remove shrimp and set aside with the scallops.

Make the Sauce:

In the same pot, add shallots and umami seasoning.

Sauté until translucent and slightly caramelized, about 3 minutes.

Add sliced fresh mushrooms and cook until soft and most of the water is released.

Stir in rehydrated mushrooms and garlic, cooking for an additional minute.

Add tomatoes, tomato juice, about 1 & 1/2 cups of the reserved mushroom liquid (save any extra for another use), and lemon juice.

Simmer for 10 minutes.

Cook the Pasta:

Cook pasta according to package instructions, then drain and toss with butter.

Set aside.

If using sage leaves, place them on a small baking sheet, brush with olive oil, sprinkle with salt, and toast in the oven until crispy, checking frequently to avoid burning.

Combine and Serve:

Once the sauce is ready, adjust the seasoning to taste.

Stir in lemon zest.

Add the scallops and shrimp back into the sauce along with any accumulated juices.

Gently fold in the pasta, starting with about 3/4 of it and adding more if needed to reach your desired sauciness.

Heat for 1-2 minutes.

Serve topped with crispy sage leaves if desired.

Notes:

Mushroom Preparation: Ensure the dried porcini mushrooms are fully rehydrated before cooking. Using a French press or another method to keep them submerged helps them hydrate evenly.

Searing Seafood: Sear the scallops and shrimp quickly to avoid overcooking. Scallops should be golden brown on each side, and shrimp should turn pink and opaque.

Tomato Purée: The tomato sauce should be thick and rich. If you prefer a smoother texture, you can blend the sauce slightly after cooking.

Pasta Cooking: Cook the pasta just until al dente. This helps it hold up well when combined with the sauce.

Butter and Pasta: Tossing the drained pasta with butter adds flavor and prevents sticking. This step is crucial for a silky texture.

Adjusting Seasonings: Taste the sauce before adding the seafood and adjust the seasoning as needed. The mushroom liquid can be quite concentrated, so use it according to your taste preferences.

Sage Leaves: If using sage leaves, ensure they are crisp but not burnt. They add a wonderful aromatic flavor to the dish.

Mushroom Liquid: Save any leftover mushroom soaking liquid for soups or sauces. It’s rich in flavor.

Pasta and Sauce: Add the pasta to the sauce gradually to achieve the desired consistency. You can add more pasta if you prefer a thicker dish.

Serving: Serve immediately for the best texture and flavor. Garnish with crispy sage leaves for a touch of elegance.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen scallops and shrimp for this recipe?

Yes, you can use frozen scallops and shrimp.

Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.

What can I use if I don’t have dried porcini mushrooms?

If you don’t have dried porcini mushrooms, you can use an extra cup of fresh mushrooms or substitute with other dried mushrooms like shiitake.

If neither is available, you can skip them, but it will affect the depth of flavor.

Can I substitute the white wine with something else?

The recipe doesn’t call for white wine, but if you’re referring to lemon juice or mushroom liquid, you can substitute lemon juice with white wine vinegar or a splash of white wine.

How do I make this dish gluten-free?

To make the dish gluten-free, use gluten-free pasta and check that the mushroom seasoning blend is gluten-free or replace it with a blend of gluten-free spices.

Can I prepare the sauce ahead of time?

Yes, you can prepare the sauce ahead of time. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months.

Reheat before adding the seafood and pasta.

What type of pasta works best for this recipe?

Rigatoni is used in this recipe, but you can use any type of pasta you prefer, such as penne, farfalle, or spaghetti.

How can I make this recipe dairy-free?

To make the recipe dairy-free, omit the butter and use a dairy-free alternative like olive oil or a plant-based butter substitute.

You can also skip the cheese or use a dairy-free cheese alternative.

Can I add vegetables to this dish?

Yes, you can add vegetables such as spinach, bell peppers, or zucchini.

Add them to the sauce along with the mushrooms for added flavor and nutrition.

What should I do if the sauce is too thick?

If the sauce is too thick, you can thin it out by adding a bit more of the reserved mushroom liquid or a splash of vegetable or chicken broth.

How do I know when the scallops and shrimp are cooked properly?

Scallops are cooked when they turn opaque and have a golden crust on the outside.

Shrimp are cooked when they turn pink and opaque.

Be careful not to overcook them as they can become tough.