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Creamy Black Truffle Pasta with Hokkaido Scallops

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04 · RECIPES
Italian Cuisine

Creamy Black Truffle Pasta with Hokkaido Scallops

Elevate your Italian dining at home with this luxurious Black Truffle Pasta recipe, featuring premium Hokkaido scallops. Perfectly tender, they pair beautifully with truffle sauce, Parmesan and fresh pasta for an unforgettable meal.

Prep time 15 mins
Cook time 20 mins
Serves 2–3
Cuisine Italian
Creamy black truffle pasta with Hokkaido scallops
Featured recipe Black Truffle Pasta
02
Preparation method

Step-by-step recipe

1

Cook the Pasta

  1. Bring a large pot of salted water to a rolling boil, using approximately 1 litre per 100g of pasta.
  2. Add the tagliatelle and stir gently to prevent sticking.
  3. Cook for 8–10 minutes, or until al dente.
  4. Reserve 2 tablespoons of pasta water, then drain and set aside.
2

Cook the Hokkaido Scallops

  1. Pat the scallops dry with a paper towel and season lightly with salt and pepper.
  2. Heat 1 teaspoon of olive oil or butter in a non-stick pan over medium-high heat.
  3. Sear the scallops for 30–40 seconds per side, leaving the inside slightly translucent, or cook fully if preferred.
  4. Remove from the heat and set aside on a warm plate.
3

Prepare the Truffle Sauce

  1. In a large pan, melt the butter over medium heat.
  2. Add the olive oil and stir to combine.
  3. Gently stir in the black truffle paste, coating the butter and oil evenly.
  4. Add a splash of reserved pasta water if the sauce is too thick, creating a silky consistency.
4

Combine the Pasta, Sauce and Scallops

  1. Add the drained pasta to the pan containing the truffle sauce.
  2. Toss gently to coat every strand evenly.
  3. Add the seared Hokkaido scallops and fold them carefully into the pasta.
  4. Sprinkle with freshly grated Parmesan and season with salt and freshly ground black pepper.
5

Plating and Garnish

  1. Twirl the pasta neatly onto the plates using tongs.
  2. Arrange the scallops on top of the pasta.
  3. Garnish with chopped parsley, a drizzle of truffle oil and optional black truffle shavings.
  4. Serve immediately for the best flavour and texture.
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Chef recommendations

Tips for the best result

01

Protect the Scallops

Hokkaido scallops are delicate. Avoid overcooking them to maintain their tender texture.

02

Perfect Pairing

Pair the dish with a crisp Italian white wine or sparkling water for a refined finish.

03

Add More Depth

Add sautéed mushrooms for earthiness or a few drops of lemon juice for extra brightness.

04

Serve Fresh

Enjoy this recipe immediately while the sauce is still silky, warm and aromatic.