Written by Kaitime
* 500g Farfelle (bow tie) Pasta
* 12 Scallops
* 6 Fresh Coromandel Mussels, scrubbed and cleaned
* 100g Brie, diced
* 50g Feta, diced
* Parmessan Cheese, grated
* 180ml Olive Oil
* Extra Virgin Olive Oil
* 2 Lemons, juice
* 200mls White Wine
* 4 Cloves Garlic, crushed
* Salt and Pepper to taste
* Fresh Basil, chopped
* Cherry Tomatoes
* 80g Butter
"This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes."
Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
Meanwhile, place scallops and mussels in a large bowl.
In a small bowl, mix together ¼cup olive oil, lemon juice, 2 cloves crushed garlic, 1/2-teaspoon salt, and black pepper. Pour mixture over scallops and mussels. Sprinkle fresh basil over seafood
Heat a large skillet over medium-high, and melt 40g of butter in the pan. Place scallops down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Remove and place to the side.
In the same pan add the mussels, remaining garlic and butter. Then add the white wine, salt, pepper and cover with a lid. Steam the mussels open.
Remove the mussels once they have opened. Add tomatoes, brie and feta with more chopped basil to the pan.
Toss ingredients together and then check seasoning.
Fold in the pasta and toss in the seafood
Divide pasta onto plates and top with grated parmesan cheese. Sprinkle with extra virgin olive oil