2 oz Extra Virgin Olive Oil
8 oz Scallops
1 pinch Salt
1 pinch Black Pepper
6 oz Roasted Tomatoes, Drained
2 tbsp Basil
1/2 cup Chardonnay
1 cup Garlic Olive Oil Sauce
8 oz cooked Linguine
1 oz Baby Arugula, Rinsed, Stems removed
1 Italian Parsley Sprig
In a hot sauté pan, heat the oil and add the shrimp, scallops, clams, salt and pepper. Sear seafood until the shrimp and scallops are no longer opaque and cooked approximately 75 percent through.
Julienne the basil. Add the roasted tomatoes, basil and wine to the pan. Reduce the liquid by half. Sip some wine as you enjoy the aromas of the simmering tomato and basil.
Add the garlic olive oil wine sauce and butter and simmer for 30 seconds. Stir constantly to create a creamy sauce that lightly coats the back of a spoon. Do not overheat the sauce or it may break.
Add cooked linguine to the sauté pan. Toss well. Remove from heat and add the arugula. Toss for three seconds (caution: a longer length of time may cause the arugula to wilt). Pour into 2 large pasta bowls.
Distribute seafood evenly around the top of the pasta. Pour remaining sauce over the pasta. Garnish with an Italian Parsley sprig.