Seared Scallops over Linguini Carbonara with Chanterelle Mushrooms

Seared Scallops over Linguini Carbonara with Chanterelle Mushrooms

Blomidon Inn, Wolfville

Treat yourself to a perfect day in the Annapolis Valley by enjoying a delightful tasting at Gaspereau Vineyards, then head to the nearby Blomidon Inn for a proven pairing. Chef Nelson’s pan seared scallops over a Blomidon bacon, leek, chanterelle, linguini carbonara with fresh parmesan and fried basil showcase the myriad of flavours Gaspereau Vineyards L’Acadie Blanc has to offer.


  • 400 g linguini (enough for four portions)
  • 2 tbsp butter
  • 8 strips bacon, sliced and cooked
  • 1 cup leeks, chopped
  • salt and freshly ground black pepper
  • 1 1/2 cups fresh chanterelles, torn into bite sized pieces
  • 4 eggs
  • 1 cup parmigiana reggiano, fine grated
  • 4 large scallops
  • 1/3 cup fresh basil leaves, flash fried

Tip: Flash Frying Basil Leaves

Heat oil in a small pan, add 2-3 leaves at a time, cook for 15-20 seconds, or until crisp. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining basil leaves.


Bring water to a boil and cook pasta until al dente, about 9 minutes. Drain and set aside. Sauté the bacon, leeks, and chanterelles in butter for 1-2 minutes, then season with salt and lots of ground black pepper. Toss in cooked pasta and remove from heat. Let cool slightly.

Whisk together the eggs and cheese (leaving some to put on top). Pour over pasta, tossing immediately until thickened to a sauce consistency.

Sear scallops in a very hot pan with canola oil for about one minute per side until golden brown. Assemble the dish and top with fresh parmesan and fried basil.

Category: Entree