Scallops & Wild Mushroom Pasta
Pasta & Side Dishes
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
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.
Sauté, Toss & Serve
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 Parmesan cheese. Plate and garnish with freshly chopped parsley.