Scallop and Mushroom Pasta

Preparation

• 1
  Cook the pasta until it is al dente
• 2
  Meanwhile melt the butter in a sauce pan and sauté the spring onions and mushrooms until soft and tender, season the mushrooms
• 3
  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
• 4
  Add flour, parmesan, parsley and season, cook until the sauce thickens
• 5
  Add the mushrooms, spring onions and scallops back into the sauce for 30 seconds to reheat
• 6
  Toss with the pasta and serve sprinkled with parmesan.