Pasta & Seafood with Coppola Wine

Olive Oil
Sherry Vinegar
Parmesan Cheese

1.) Cut up the shallots and put aside
2.) Remove the muscle from the scallops, put aside
3.) Fry the shallots in the olive oil
4.) Cut the ends off of the chanterelles, put both parts aside
5.) Put the Scallop muscle and the end of the chanterelles in the pan with the shallots
6.) Put the rest of the chanterelles in a different pan to fry in Olive Oil
7.) Add a small amount of wine to the pan with the Scallop muscles and Shallots
8.) Add a small amount of Sherry Vinegar to the pan with the scallop muscles and Shallots
9.) Take the Scallop muscles, Shallots, and Chanterelle ends and blend them together in a blender
10.) Once smooth, add a small amount of butter and continue to blend until sauce-like
11.) Fry the scallops in olive oil
12.) Begin to boil the pasta
13.) Take the sauce mixture from the blender and put that in a new pan
14.) Once caramelized, put the scallops in with the Chanterelles on very low heat
15.) Take the pasta from the pot and add it to the pan with the sauce, mix together – add parsley
16. Plate – shave truffles over top and add parmesan cheese