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CREAMY SCALLOP PASTA
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From John Sarich, Culinary Director,
Snoqualmie Vineyards
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INGREDIENTS:
3/4 pound medium scallops
1 clove garlic, mashed
1 Tbsp. butter
1 Tbsp. shallots, chopped
1 Tbsp. oil, peanut or olive
1 tsp. fresh tarragon, chopped
Splash of Snoqualmie Vineyards Chenin Blanc
1/2 cup cream
Pinch of lemon zest
Salt and white pepper to taste
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DIRECTIONS:
In a sauté pan heat the butter and olive oil over medium heat. Add scallops and sauté briefly until
lightly browned, approximately 3 minutes. Remove from pan and add the shallots and garlic and sauté until
soft. Add tarragon, Chenin Blanc, cream, lemon zest, salt and white pepper to taste. Simmer for 5 minutes
or until slightly thickened. Return scallops to pan and simmer for a few munutes longer. Pour over angel hair
pasta and sprinkle with fresh grated Romanio cheese.
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to Archive Recipes
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"This is almost a one-dish meal, just add lightly steamed broccoli
with lemon and Croatian potato bread."
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John Sarich,
Culinary Director
Snoqualmie Vineyards
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