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.
Ingredients
• 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
Directions
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