The sauce can be prepared and refrigerated up to 2 days in advance and gently reheated over low heat. Refrigerate the scallops and sauce separately for up to 2 days. Separate the dark greens from ...
For the puree : place that half in a sauce pan , along with the cream and stock ... vinegar and oil to create a vinaigrette. For the sea scallops : Season with salt & pepper.
Place the shrimp, scallops, and cream in a food processor and blend for ... Transfer the pasta to the sauce, finish with Parmesan, and toss to coat. Season with salt and pepper.