Beef & Scallop Linguine

Beef & Scallop Linguine

Rudder's Pub

To sample an ideal pairing for Jost 4 Skins visit Rudder's Brew Pub in Yarmouth, Nova Scotia and try this wine with their Beef & Scallop Linguine. Along with the protein combination of beef and scallops, it features smoked tomatoes, fresh spinach, Gouda cheese and a delicate cream sauce that all dance in harmony with the fruit and earthy aspects of the wine.



• 4 oz Scallops
• 6 oz Beef Striploin diced
• 3-4 Mushrooms quartered 
• 2 oz Spinach 
• 1 Tomato smoked & diced 
• 2 tbsp Olive oil
• 1 oz 4 Skins wine 
• 1 1/2 cups Beef Stock
• 2 oz Cream
• 3 tbsp Corn Starch & water 
• 1 1/2 cups Linguine cooked 
• 1 oz Smoked Gouda



Heat the oil in a frying pan.

Add the scallops and beef for about 2 minutes.

Add the mushrooms, tomato and spinach.

Deglaze the pan with the 4 Skins wine.

Add the beef stock, corn starch and  water until it thickens, then add cream.

Mix in linguine.

Plate and top with shredded Gouda. 

Category: Entree