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
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In large pot, boil water. Place Pasta in the pot once your sauce and scallops are almost cooked.
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Rinse scallops and pat dry. Season Scallops with Borsari Orange Ginger Seasoning to taste.
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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.
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Add Champagne and heavy cream to your pan and Saute.
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Thicken the sauce with 1 tbls butter and Flour.
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Add your cooked bowtie pasta to your pan. Stir until your pasta is coated with your Champagne Sauce. Serve with grated parmesan.