Nutty white miso and a medley of wild mushrooms pack this simple pasta with mouthwatering umami. Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test ...

Scallops should be firm. In the same pan add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and toss in the mushrooms are caramelize. Once they are brown add in the shallots ...

We explain how to prepare pappardelle with scallops and cherry tomatoes. We prepared fresh pasta but if you are short on time you can also use spaghetti or paccheri: both formats go perfectly with ...

To serve, divide the mushrooms among four serving plates. Spoon over the scallops and their sauce and sprinkle over the crisp migas. Finish with a sprinkling of chopped oregano and sweet paprika.

Place a pasta strainer inside the pot. In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops ...

Put the conpoy in a bowl, add about 60ml (¼ cup) of boiling water and leave to soak until the dried scallop is soft and ... fry over high heat until the mushrooms lose their moisture, then ...