Creamy Truffle, Leek, and Scallop Pasta

Ingredients

• 6 juicy scallops
• 1 package Local Goods pasta
• 3 cups heavy cream 
• ½ cups dry white wine
• Handful of shredded parmesan 
• 1 large leek, cut finely
• 2 shallots, cut finely
• 4 tbls butter
• 2-3 leaves of kale cut into thin strips
• Pepper and Truffle & Friends
• Chives for garnish 
• Lemon and lemon rind and Truffle & Friends for finish

Steps

• Boil pasta and set aside
• Dry scallops thoroughly and sprinkle with truffle salt and pepper. Set on paper towel and set aside
• In a saucepan heat up 3 tbls butter and cook shallots and leeks until soft
• Add wine and cook for one minute
• Add heavy cream and whisk over low heat
• Add parmesan cheese and continue to whisk for a minute or so, until soup begins to thicken
• Add kale and stir in
• Pour on top of pasta and mix up
• Heat up a frying pan with 1 tbls of butter and sear scallops, just 2-3 minutes a side
• Set on top of pasta, add lemon rind, Truffle & Friends and chives for garnish