Linguine with Scallops, Shiitake and Boursin Cheese

Linguine with Scallops, Shiitake and Boursin Cheese
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 1 lb
    (454 g)


  • 3 Tbsp.
    (45 mL)


  • 2

    shallots, sliced thin

  • 1 lb
    (454 g)

    fresh scallops

  • 2 cups
    (500 mL)

    sliced shiitake mushrooms

  • 3/4 cup
    (190 mL)

    white wine

  • 150 g

    boursin herbe and garlic cheese

  • Salt and pepper to taste

  • chopped fresh parsley to taste


Cook pasta according to package instructions. Set aside.

In a skillet, brown shallots in half of the hot butter.

Add scallops and cook 3 min. Set aside.

In the same skillet, heat remaining butter and cook mushrooms 1 min.

Add white wine and reduce by half.

Add cheese, salt and pepper. Stir 1 min. to melt cheese.

Pour sauce over linguine.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007