Pasta and Scallops with Garlic Herb Truffle Parmigiano Reggiano Cream Sauce

This summer I have worked hard on growing herbs. Freshly cut chives and sage pack so much great flavor!

Ingredients: Fresh wild caught scallops (washed, dried, coated in olive oil, then seared). In a saucepan, melt Kate’s butter then add in minced garlic, add in a little flour, then add A2 Family Farmstead whole milk, stir on low until thickened, add ground pepper, add parmigiano reggiano cheese, truffle oil, and salt. In another small pan, saute the sage with butter and olive oil. Sprinkle chopped chives on top.

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