RECIPE:

INGREDIENTS	Yield: 1 Order
Linguini Pasta, cooked	10 oz.
Sea Scallops	4 oz.
Flour Seasoned with Salt and Pepper	To dust
Valley Sun, Finely Diced Sun Dried Tomatoes	1 tbsp.
Julienne Red Bell Peppers	1 oz.
Julienne Red Onion	1/2 oz.
Sun Dried Tomato and Asiago Cream Sauce, see recipe	10 oz.
Shittake Mushrooms, cut in half	1 oz.
Champignon Mushrooms, 1/2 inch slice	1 oz.
Portobello Mushrooms, 1/2 inch slice	1/2 oz.

PROCEDURE:

1. Dust scallops with seasoned flour. Shake gently to remove excess flour.
2. Heat 2 tbsp. of olive oil in a sauté pan and brown the scallops lightly, 2 minutes on each side. Set scallops aside.
3. Add the peppers, sun dried tomatoes, and onions and mushrooms. Sauté until all vegetables are just tender.
4. Add the sun dried tomato asiago cream sauce and bring to a boil.
5. Add the cooked pasta and stir until all ingredients are distributed hot.
6. Place the pasta in a bowl and the scallops on top.
7. Garnish with shredded cheese and 2 slices of garlic bread.

UTENSILS: Measuring Cups, Spoons, Saucepot, Wire Whisk, Chef’s Knife, Cutting Board

EXECUTION TIME: 30 minutes

INGREDIENTS	Approximate Yield: 1 quart
Prepared Béchamel Sauce	3 cups
Prepared Veal Demi Glace	5 oz.
Roasted Garlic Puree	1/2 tsp.
Heavy Cream	5 oz.
Butter	1-1/2 oz.
Fresh Chives	1 tbsp.
Asiago Cheese, shredded	5 oz.
Ground Red Pepper	1/8 tsp.
Valley Sun, Finely Diced Sun Dried Tomatoes	1/2 cup

PROCEDURE:

1. Heat béchamel in saucepan. Whisk in veal demi glace.
2. Add red pepper, garlic puree and cream. Stir well.
3. Add butter and cheese. Stir well; bring to a boil, melting cheese.
4. Add sun dried tomatoes and chopped chives.
   

SHELF LIFE: 3 days, refrigerated