Tagliolini al Tartufo Bianco con Capesante Scottate

Experience the pinnacle of Italian coastal luxury. This dish marries the deep, earthy musk of fresh white truffles with the delicate, buttery sweetness of pan-seared jumbo scallops. Every strand of handmade tagliolini is coated in a velvety emulsion that celebrates the simplicity of high-quality ingredients.

Ingredients

The Pasta & Emulsion

• 200g Fresh Tagliolini (thin egg pasta)
• 60g Unsalted cultured butter (European style)
• 40ml Dry Italian white wine (Vermentino or Pinot Grigio)
• 50g Parmigiano-Reggiano, aged 36 months, finely grated
• 15g Fresh White Truffle (or high-quality preserved truffle carpaccio)
• Reserved pasta cooking water

The Scallops

• 6 Jumbo U-10 Sea Scallops (dry-packed)
• 1 tbsp Extra virgin olive oil
• Maldon sea salt to taste

Garnish

• Fresh chives, finely minced
• Freshly cracked white pepper

Cooking Instructions

1. Prepare the Scallops: Ensure the scallops are very dry by patting them with paper towels. Remove the side muscle if still attached. Season only the flat sides with a tiny pinch of Maldon salt.

2. The Base Sauce: In a wide skillet over medium heat, melt 20g of the butter. Once foaming, pour in the white wine. Let it simmer and reduce by half until the sharp scent of alcohol dissipates. Turn the heat to the lowest setting.

3. Boil the Pasta: Drop the tagliolini into a pot of boiling, well-salted water. Since it is fresh pasta, it will cook very quickly (approximately 90 seconds).

4. The Perfect Sear: Simultaneously, heat a cast-iron skillet over high heat with a drizzle of olive oil. Once the oil wisps with smoke, place the scallops in the pan. Do not move them for 2 minutes to develop a deep, caramelized crust. Flip them, add a small knob of butter to the pan, baste for 30 seconds, and immediately remove the pan from the heat to prevent overcooking.

5. The Emulsion: Use tongs to transfer the pasta directly from the water into the wine-butter skillet. Add the remaining cold butter and the Parmigiano-Reggiano. Toss vigorously, adding a splash of pasta water as needed, until a glossy, creamy sauce coats every strand.

6. The Truffle Infusion: Shave half of your fresh truffle directly into the pasta and give it one final toss. The residual heat will release the truffle's aromatics without destroying its delicate flavor.

Serving Suggestions

Twirl the tagliolini into elegant nests in the center of pre-warmed shallow bowls. Place three scallops atop each pasta nest. Use a truffle mandoline to shave the remaining truffle generously over the entire dish. Finish with a sprinkle of minced chives and a whisper of white pepper.

Wine Pairing: Serve with a chilled glass of Gavi di Gavi or a structured Franciacorta to cut through the richness of the butter and truffle.