RECIPE: Stone Creek Pasta & Scallop Linguine

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Stone Creek Pasta & Scallop Linguine

2 Cleaned Scallops

.25 Cup Cribari White Wine

2 Tablespoons Herb Butter

1 Teaspoon Olive Oil

.25 Cup Caramelized Onion

.25 Cup Mushroom Mix

.25 Teaspoon Salt/Pepper Mix

.25 Cup Kalamata Olives

Cooked Linguine

.25 Cup Diced Tomatoes

1 oz. Caesar Cheese Blend

3 oz. Lump Jumbo Crab

Heat two pans with oil. In the first pan, season cut scallops with salt and pepper mix. Add scallops and cook to medium, making sure to get a good crust on one side of each scallop. Deglaze with white wine and add butter to make a pan sauce. In the second pan, add caramelized onions, mushrooms and Kalamata Olives. Saute until mushrooms are mostly cooked then add garlic. Season with salt and pepper to taste and deglaze with white wine. Add pasta, herb butter, tomatoes and crab meat. Plate up the pasta by twisting it in your tongs and placing it in the middle of a large pasta bowl, adding the excess sauce on top. Add the scallops neatly to the top of the pasta and garnish with Parmesan