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Serves: 4 as a main course
For the Vinaigrette: 1/4 cup olive oil 2 Tbsp. white wine vinegar 1/2 tsp. kosher salt 1/2 tsp. fresh ground pepper For the Salad: 4 oz. fettuccine 1/2 cup whipping cream 2 Tbsp. Chardonnay 1 Tbsp. minced shallots 1 tsp. minced lemon zest 1 tsp. lemon juice 1 Tbsp. olive oil 1 lb. fresh scallops 1 Tbsp. chopped fresh tarragon 1 Tbsp. chopped fresh chives 1/2 lb. mixed baby salad greens 1 cup seeded and diced tomato For the Vinaigrette: Whisk together the olive oil, vinegar, salt and pepper in a small bowl. Set aside. For the Salad: Cook the pasta according to the package directions. Drain in a colander. Combine the cream, wine, shallots and zest in small saucepan over medium heat. Bring to a boil, reduce the heat and simmer until reduced by half, about 15 minutes. Add the lemon juice and mix well. Add the pasta and toss to coat evenly. Heat the olive oil in medium skillet over medium-high heat. Add the scallops and cook until golden brown on all sides, about 2 minutes per side. Pour half of the vinaigrette over the scallops and sprinkle half of the tarragon and half of the chives over the scallops. Place the salad greens in a large bowl. Add the remaining vinaigrette, tarragon, and chives. Toss to coat completely. Divide among 4 plates, top with equal portions of the pasta and equal portions of the scallops over the pasta. Sprinkle each serving with equal amounts of the tomato. Suggested wine: La Famiglia Pinot Grigio |
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| La Famiglia di Robert Mondavi > Featured Recipe | ||
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