Scallops & Wild Mushroom Pasta

Serves 4

3/4 lb farfalle (bowtie) pasta, cooked to package instructions
1 lb large sea scallops (approximately 12)
Freshly ground pepper
Salt
1/4 cup olive oil
1/2 cup butter
4 shallots, chopped fine
2 cloves garlic, minced
4 oz oyster mushrooms, sliced thin
4 oz Chanterelle mushrooms, sliced thin
1/2 cup Ferrari-Carano Chardonnay
1 cup fresh arugula
1 cup chicken broth
1/2 cup whipping cream
Parmesan cheese
Chopped parsley

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.

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 1/3 cup Parmesan cheese. Toss. Plate and garnish with freshly chopped parsley.

Pair with Ferrari-Carano Reserve Chardonnay.