APPETIZER:
1. Carefully slice the ends off of 12-20 mini heirloom tomatoes, depending on the size of the heart, then slice in half. Slice 12-20 mozzarella balls into small rounds, depending on the size of the heart.
2. Arrange tomatoes and mozzarella into a heart shape on the plate and drizzle olive oil on top of salad. Shred basil leaves and sprinkle over salad. Add salt and pepper to taste. Serve & Enjoy!
MAIN COURSE:
1. In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add shallot and half of your garlic, stirring until fragrant, about 1 minute. Then add mushrooms and stir occasionally, cooking until golden brown, for about 12 minutes. Add truffle sauce and cook another 3 minutes. Once completely cooked, transfer mushroom mixture to a dish and cover until ready to serve.
2. While mushrooms cook, bring a pot of salted water to a boil. As soon as you add your pappardelle to the pot, bring the large saucepan (now free of mushrooms) to medium-high heat with the remaining 2 tablespoons of butter. Season Scallops with sea salt and black pepper, once pan is hot, add scallops, seasoned side down in an even layer to the pan. Sear the scallops, untouched, for 3 minutes. Season uncooked side with sea salt and black pepper before flipping and cook 2 minutes more. Transfer scallops to a plate. The pasta should be ready. Turn saucepan heat down to medium, add remaining garlic to the buttery saucepan, and stir until cooked. Turn off heat.
3. Taste pasta to ensure it has reached the desired texture; then, use a measuring cup to reserve 1 cup of pasta water. Drain the rest of the pasta in a colander. Return pasta pot back to stove top on low heat.
4. Add pasta back to the pot. Then, carefully pour garlic mixture from the saucepan to the pot. Next, add mushroom mixture and stir to combine. Add white truffle butter, sea salt, and 1/2 cup of pasta water. Continue to stir. If pasta remains too thick, add more pasta water.
5. To serve, begin with mushroom pappardelle. Top with 3-4 scallops, a sprinkle of Parmigiano Reggiano and red pepper flakes.