"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scallops and Mushroom Bowtie Pasta Recipe

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This recipe for Scallops and Mushroom Bowtie Pasta, by , is from The Mazzier Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dana Mazzier

Category:
Category:

Ingredients:  
Ingredients:  
4 to 6 ounces
1 cup heavy cream
1/4 cup white wine
8 ounces bowtie pasta
Vegetable oil (not olive)
1 1/2 lbs sea scallops
1 cup chopped scallions, white parts only
1 tbsp. minced garlic
1/4 cup chopped fresh parsley
Salt & Pepper

Directions:
Directions:
Remove the stems from the mushrooms and chop them. Slice the caps and set aside.
Place the mushroom stems and the cream in a small saucepan. Bring the cream to a gentle boil for 10 minutes or until cream is reduced by half. Pour in the wine and boil for 2 to 3 minutes longer. Set the mixture aside.
Cook the pasta according to package directions.
In a separate fry pan, put enough oil to cover bottom. Add the scallops and sear lightly on both sides, their surface should be nutty brown. Add the mushroom caps, scallions and garlic. Cook over medium heat for 2 minutes or until mushrooms are barely cooked through. Stir in the reserved mushroom sauce and reheat gently.
Mix Scallop mixture with pasta. Sprinkle with parsley and salt and pepper to taste.

 

 

 

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