Recipe courtesy of Guy Fieri
Episode: Flavor Magnets
Save Recipe Print
20 min
10 min
10 min
4 servings



Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.

Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside.

Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use.

In a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 1 to 2 minutes and turn over. When scallops are just cooked, remove from heat and set aside, keeping them warm. Let the juices in pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Toss to combine. Add in the reserved scallops and half of the truffle oil. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Chicken Francese

Recipe courtesy of Tyler Florence

Easy Sole Meuniere

Recipe courtesy of Ina Garten

Quick Chicken Cacciatore

Recipe courtesy of Rachael Ray

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Farfalle with Turkey Sausage, Peas and Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Peppers

Recipe courtesy of Robert Irvine

Homemade Pappardelle

Recipe courtesy of Debi Mazar|Gabriele Corcos

Homemade Pappardelle

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Latest Stories