SCALLOPS AND MUSHROOM BOWTIE PASTA

Yield: 4 servings

4 to 6 ounces portobello mushrooms 1 cup heavy cream

1/4 cup dry white wine 8 ounces bowtie pasta Vegetable oil (not olive) 1 1/2 pounds sea scallops 1 cup chopped scallions, white parts only, or sweet onions 1 tablespoon minced garlic 1/4 cup chopped fresh

parsley

Salt and pepper

1. Remove the stems from the mushrooms and coarsely chop them. Slice the caps and set aside.

2. Place the mushroom stems and the cream in a small, nonreactive saucepan. Bring the cream to a boil and gently boil for at least 10 minutes or until the cream is reduced by half. Pour in the wine and boil for 2 to 3 minutes longer. Set the mixture aside. This sauce can be kept in the refrigerator for up to 3 days before using.

3. Bring a large pot of salted water to a boil, add the pasta and cook until cooked through but still firm, 10 to 15 minutes, depending on the brand.

4. Meanwhile, put enough oil in a very hot pan to film it lightly. Add the scallops and sear lightly on both sides (they will continue to cook as the recipe continues); their surface should be a light, nutty brown. Add the mushroom caps, scallions and garlic. Cook over medium heat for 2 minutes or until the mushrooms are barely cooked through. Stir in the reserved mushroom sauce and reheat gently.

5. Drain the pasta thoroughly and mix with the scallop mixture.

Sprinkle with the parsley.

Season liberally with salt and pepper to taste.

Per serving: 439 calories; 16 g fat; 10 g saturated fat; 62 mg cholesterol; 23 g protein; 62 g carbohydrate; 4 g sugar; 3 g fiber; 1,059 mg sodium; 58 mg calcium

Adapted from “The New Legal Sea Foods Cookbook” by Roger Berkowitz and Jane Doerfer