17 September 2012
Scallop and Mushroom Pasta
Cook the pasta until it is al dente
Meanwhile melt the butter in a sauce pan and sauté the spring onions and mushrooms until soft and tender, season the mushrooms
At the same time cook the scallops in their natural broth and the sauvignon blanc for 5 minutes, do not overcook, remove the scallops from the liquid and set aside
Add flour, parmesan, parsley and season, cook until the sauce thickens
Add the mushrooms, spring onions and scallops back into the sauce for 30 seconds to reheat
Toss with the pasta and serve sprinkled with parmesan.