Linguine with Scallops, Meyer Lemon & Chervil

1 pound fresh or dried Linguine

4 T butter
1 T olive oil
1 shallot, minced
1 clove garlic, minced
¼ C Lambert Bridge Chardonnay
½ C half and half
2 t Meyer lemon juice
zest of 1 Meyer lemon
salt and pepper

1 pound sea scallops
salt and pepper
1 t olive oil
1 t butter
chervil sprigs

In a large stock pot bring salted water to a boil. Cookpasta according to instructions on the package.

Season the scallops with salt and pepper and set aside.

In a large skillet, heat butter and olive oil. Add shallots and sauté until translucent. Stir in garlic and cook 1 minute. Deglaze the pan with the Chardonnay. Add cream, lemon juice, and zest, and season with salt andpepper. Allow sauce to reduce by half. Reduce heat to a simmer and keep warm.

In another sauté pan heat the olive oil and butter untilvery hot. Add scallops and cook for 2 to 3 minutes turn over and cook for 2 to 3minutes or until done. Do not overcook.

Toss cooked pasta with the warm sauce. Divide among fourpasta bowls and lay scallops on top. Sprinkle with chervil springs.Serves 4.

Pairs well with Lambert Bridge Chardonnay

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