New England's Italian Heritage Maine Lobster and Scallops on Bow Tie Pasta

INGREDIENTS:

1 lb. Maine lobster meat
1 lb. scallops
2 tablespoons chopped shallots
3 tablespoons extra virgin olive oil
1 cup Pinot Grigio or other light chardonnay
1/2 cup heavy cream
3 tablespoon butter
2 lbs. bow tie pasta, cooked "al dente"
10 ounces fresh arugula, torn roughly into pieces
1 fresh tomato, chopped
1 teaspoon chopped parsley
1 teaspoon fresh cilantro
1/2 teaspoon coarsely ground toasted coriander seeds
to taste: freshly grated pepper
to pass to the table: freshly grated pecorino cheese

DIRECTIONS:

Saute' the Maine lobster, scallops, and shallots in olive oil, just until the seafood begins to turn color, about 3 minutes.
Stir in the wine and simmer 5 minutes.
Add the cream and butter and cook just until mixture begins to bubble, about 2 minutes.
Toss the cooked pasta and arugula .
Sprinkle with chopped tomato, parsley, cilantro, and toasted coriander.
Pass the pepper and cheese at the table.

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