1 lb sea scallops, patted dry
1 lb pappardelle pasta
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1 teaspoon sea salt, plus 1/2 teaspoon
2 cups mixed chanterelle mushrooms, oyster, trumpet, mushrooms, thinly sliced
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper, plus more for serving
3 cups arugula
2 tablespoons white truffle oil
2 ounces best quality Parmesan cheese, shaved

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