Hearts of burrata with scallop cream
- Difficulty: Average
- Prep time: 30 min
- Cook time: 15 min
- Serving: 2
- Cost: High
PRESENTATION
Creamy burrata cheese sits naturally at the heart of this dish—literally, since hearts of burrata with scallop cream stand out for both their pretty shape and their impressive flavor. Soft, heart-shaped pasta pockets filled with creamy burrata offer a rich and nice texture, and the golden sauce from scallop cream adds a bold, delicious flavor that’s hard to forget. Summer gatherings and cozy family dinners both work great for this pasta…the visual appeal alone tells you something special is coming. The contrast between the good cheese filling and the satisfying seafood pasta sauce makes every plate feel a little fancy yet still super approachable—always a hit with both fans of seafood recipes and those who just love a generous helping of pasta. That heart shape? Definitely fun—kids notice it right away, while adults appreciate the extra touch it brings for big celebrations.
Home cooks and families usually find this burrata dish checks a lot of boxes: it looks pretty, feels a little elevated, yet always tastes amazing (my family pretty much finishes the pot every time…). Portion sizes can be adapted and plating always feels a bit party-ready. For real seafood lovers, pairing this with grilled scallops brings another level of satisfaction, especially thanks to the richness of the scallop cream sauce. Want something extra? Drizzle a hint of truffle oil pasta over the top or serve alongside fresh lemon for a change in flavor—both work great and catch everyone’s attention.Honestly, burrata cheese gives you creamy comfort even during busy weeknights or when you just want that restaurant-style feel at home. Serving with a crusty piece of bread is almost required—soaking up all that sauce, letting every bite shine, and making the whole meal extra comforting. Great for special occasions, Tuesday dinners, or just anytime you want family-style comfort…this seafood pasta stays a DELICIOUS hit you’ll go back to again and again.
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INGREDIENTS
- Ingredients for fresh pasta (for 34 hearts)
- Type 00 flour 1.6 cups (200 g)
- Eggs 2 - large
- For the filling
- Burrata cheese 1.1 cups (250 g)
- Scallops 12
- Extra virgin olive oil 4 tbsp (60 ml)
- Peperoncino 1
- Garlic 1 clove
- Thyme 2 sprigs
- Fine salt to taste
How to prepare Hearts of burrata with scallop cream
To prepare the hearts of burrata with scallop cream, first take care of the fresh pasta, to make it best follow our Egg pasta recipe. Sift the flour and arrange it in a mound on the work surface or in a large bowl, then make a well in the center and place the beaten eggs 1. Start mixing with a fork 2, then knead with your hands 3.
Transfer the dough to a surface and work it with your hands from the outside in 4, incorporating all the flour, and continue to knead until it is smooth and compact 5. Wrap the dough obtained in plastic wrap 6 and let it rest for about 1 hour in a cool, dry place.
After the resting time, take the dough, divide it into small loaves 7 and roll each loaf out on a floured board (or you can roll it out with a pasta machine), creating rectangles about 6 x 16 inches and a thickness of about 0.02 inches 8. Cut the burrata into small pieces 9
and drain it to remove excess liquid 10. Once you have prepared the sheets, lay them out on the board, place a heart-shaped pastry cutter (8x8 cm in size) on the sheet without cutting it; by pressing lightly, you will leave the tool's marks on the pasta and then be able to position the burrata filling in the center of the various shapes 11. Place a tablespoon of burrata in the center of each shape 12,
brush the sheet around the filling with water or egg white: this way the edges will stay well sealed once overlapped 13. When you have placed all the mounds of filling, cover them with a sheet of the same size as the one below 14; before sealing the edges of the ravioli, press all around the filling to remove the air 15.
Pressing the sheets with the pastry cutter, make the burrata hearts 16 that you will lay on a clean and lightly floured cloth 17. Now prepare the scallop cream: remove the scallops from the shell 18 and remove the black part and the muscle, and collect the flesh and coral in a bowl.
Sauté in a pan the oil, garlic 19, and minced chili pepper 20 the minced thyme 21. When the garlic is golden, add the scallops and corals to the pan.
Pour the white wine over the scallops and let it evaporate 22. When the scallops are cooked 23 (it will take a few minutes), pour them along with the cooking liquid into a blender 34.
Blend the scallops until you obtain a smooth and dense cream 25, which you will pour into the pan where you sautéed the scallops 26. Bring water to a boil in a pot, salt it, and cook the fresh pasta hearts for a few minutes 27,
add a ladle of cooking water to the scallop sauce 28, then drain the burrata hearts into the pan 29 and sauté them for a few moments to season them. Your hearts of burrata with scallop cream are ready to be served 30!