Scallops & Wild Mushroom Pasta
3/4 lb farfalle (bowtie) pasta, cooked to package instructions
Season scallops with pepper. Set aside.
In 12” nonstick skillet, heat olive oil and butter over high heat. Add scallops and sear to golden brown on each side. Remove scallops. Set aside. Salt lightly.
To skillet, add shallots and sauté until softened, add garlic – be careful not to burn garlic. Add mushrooms and then deglaze with wine, add chicken broth, cream, arugula and scallops. Correct seasoning and turn sauce over prepared pasta. Toss, adding 1/3 cup Parmesan cheese. Toss. Plate and garnish with freshly chopped parsley.
Pair with Ferrari-Carano Reserve Chardonnay.