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Scallops & Wild Mushroom Pasta

Pasta & Side Dishes

Serves 4

Scallops and wild mushrooms in a creamy sauce with farfalle (butterfly) pasta. Delicious and decadent comfort food. Serve with Ferrari-Carano Reserve Chardonnay.

Season & Sear

01

Season scallops with pepper. Set aside.

02

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.

Sauté, Toss & Serve

01

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.

02

Correct seasoning and turn sauce over prepared pasta. Toss adding Parmesan cheese. Plate and garnish with freshly chopped parsley.

Ingredients

Season & Sear

  • 1 lb large sea scallops (approximately 12)
  • Freshly ground pepper
  • 1/4 cup olive oil
  • 1/2 cup butter
  • Salt

Sauté, Toss & Serve

  • 4 shallots, chopped fine
  • 2 cloves garlic, minced
  • 4 oz oyster mushrooms, sliced thin
  • 4 oz chanterelle mushrooms, sliced thin
  • 1/2 cup Ferrari-Carano Chardonnay
  • 1 cup chicken broth
  • 1/2 cup whipping cream
  • 1 cup fresh arugula
  • 3/4 lb farfalle (bowtie) pasta, cooked to package instructions
  • 1/3 cup Parmesan cheese
  • Chopped fresh parsley