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February 10, 2026
Have you tried Morelli? Morelli Pasta has been using the artisanal method of reincorporating wheat germ into semolina to create pasta with a unique taste and aroma of wheat. They’ve been doing it for 5 generations!
This recipe features Morelli Pappardelline Truffle Pasta.
- 250 g Morelli Pappardelline Truffle pasta*
- 7–8 sea scallops, cleaned and patted dry
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 clove garlic, minced
- Zest and juice of ½–⅔ lemon (adjust to taste)
- ⅓ tsp kosher salt
- ⅛ tsp freshly ground black pepper
- 1 tbsp fresh parsley, chopped
* Available from Well Seasoned
1. Bring a large pot of salted water to a boil. Cook pasta for 6–7 minutes until al dente.
2. Reserve 2–3 tbsp pasta water, then drain.
3. Heat butter and olive oil in a skillet over medium-high heat. Sear scallops 2–3 minutes per side until golden and opaque inside.
4. Remove scallops and keep warm. In the same skillet, add garlic; sauté 30 seconds until fragrant.
5. Stir in lemon juice and zest. Toss pasta with lemon-butter sauce and 2–3 tbsp reserved pasta water.
6. Plate pasta and top with scallops. Sprinkle parsley, salt, and black pepper to taste. Serve immediately.
Serves: 2
Prep time: 10 min
Cook time: 15 min
