Scallop Bowtie Pasta with Champagne Cream Sauce

Scallop Bowtie Pasta with Champagne Cream Sauce

Ingredients

  • 1-1/2 tbls Borsari Olive Oil
  • 1-1/2 lbs Jumbo Sea Scallops
  • Borsari Orange Ginger Seasoning
  • 1/2 cup Champagne
  • 1 cup Heavy Cream
  • 1 tbsp Flour
  • 1 tbsp Butter
  • Parmesan Cheese
  • 14 oz Bow Tie Pasta

Instructions

  • In large pot, boil water. Place Pasta in the pot once your sauce and scallops are almost cooked.
  • Rinse scallops and pat dry. Season Scallops with Borsari Orange Ginger Seasoning to taste.
    Borsari Orange Ginger
  • In saucepan add 1 ½ tbsp Borsari Olive Oil and place Jumbo Shrimp in pan to Saute. Cook each side about 4-5 minutes until they begin to brown.
  • Add Champagne and heavy cream to your pan and Saute.
  • Thicken the sauce with 1 tbls butter and Flour.
  • Add your cooked bowtie pasta to your pan. Stir until your pasta is coated with your Champagne Sauce. Serve with grated parmesan.
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