Spirits Unlimited

Scallop And Pasta Salad With Fresh Herbs

Recipe by Annie Roberts, Executive Chef, Robert Mondavi Winery (Serves 4)

Ingredients:

4 oz. Fettucine pasta

1 tbsp. finely chopped shallot

2 tbsp. Chardonnay

1 tsp. lemon zest

1/2 c. cream

1 tsp. lemon juice

salt and pepper

1 tbsp. olive oil

1 lb. fresh scallops

1 tbsp. fresh tarragon, chopped

1 tbsp. chives, chopped

1/2 lb. mixed baby salad greens

1 c. seeded and diced tomato

Dressing:

1/4 c. olive oil

2 tbsp. white wine vinegar

1/2 tsp. salt and freshly ground pepper, combined

Cook the pasta in boiling salted water. Drain and rinse under cold water. Place shallots, wine, lemon zest and cream in a saucepan. Cook until the mixture is slightly reduced and thickened. Add the pasta and lemon juice and season with salt and pepper. Set aside covered. Heat the olive oil in a non-stick saute pan and quickly sear scallops about 1 minute on each side until nicely browned. Mix all of the ingredients for the dressing together and pour half of it over the hot scallops and sprinkle half the herbs over them as well. Place dressed greens on the center of each plate and divide the sauced pasta over the greens. Place the scallops on top and sprinkle with the diced tomato and remaining herbs.