Bow-Ties with Seafood, Halifax Style
Bow-Ties with Seafood, Halifax Style is a nod to wonderfully fresh seafood in Nova Scotia. This dish is lightly dressed with buttery garlic wine sauce that makes the seafood really even more delicious.
Servings: 2 People
- 1 1/2 Cups Bow-Tie Pasta, farfalle
- 3 Tbsp Butter Unsalted
- 3 Cloves Garlic Minced
- 3 Sea Scallops
- 8 Jumbo Shrimp Shelled and deveined
- 1/4 White Wine Chicken broth could be substituted
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1/2 Cup Basil Leaves Coarsely chopped
- 1/2 Cup Tomatoes Chopped
In a large pot of water boil pasta until just al dente, about 12 minutes.
Trim hard muscle from Scallops, then cut each in half crossways.
While pasta is cooking, add 1 Tbsp butter to frypan over medium high heat. Add scallops, shrimp, salt and pepper and sauté 2 minutes. Turn Scallops and Shrimp and sauté an additional 2 minutes. Remove Scallops and Shrimp to a plate.
Sauce:Add 1 Tbsp butter to frypan and add garlic. Sauté 1-2 minutes until garlic is soft. Add wine and 1 Tbsp butter and allow to reduce 3-4 minutes.
Drain pasta and add to serving bowl. Mix in basil and tomatoes. Arrange Scallops and Shrimp over top of pasta and pour sauce over seafood and pasta.
Calories: 269kcal | Carbohydrates: 5g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 636mg | Potassium: 209mg | Sugar: 1g | Vitamin A: 1160IU | Vitamin C: 8.6mg | Calcium: 67mg | Iron: 1.1mg