Scallop and Pasta with Fresh Herbs

Featured by Eos Estate Winery.

Ingredients

6 oz fettuccine pasta
2 tbsp finely chopped shallots
3 tbsp Sauvignon Blanc
1 tsp lemon zest
3/4 cup cream
2 tsp lemon juice
salt and pepper
2 tbsp olive oil
1 1/2 lb fresh scallops
1 1/2 tbsp fresh tarragon, chopped
2 tbsp chives, chopped
3/4 lb mixed salad greens
1 cup seeded and diced tomato
Dressing:
1/2 cup olive oil
3 tbsp white wine vinegar
3/4 tsp salt and freshly ground pepper, combined

Instructions

Cook pasta in boiling, salted water. Drain and rinse under cold water. Place shallots, wine, lemon zest and cream in a saucepan. Cook until 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 sautÈ 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 of 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. Serve with EOS 2002 Sauvignon Blanc.