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Green Fettuccine With Scallop And Parsley Sauce Recipe

by CookEatShare Cookbook

Ingredients

1/4 c. chopped fresh parsley 1 shallot, chopped 4 tbsp. butter 1/2 c. dry white wine 1 pound bay scallops, cut horizontally into 1/4 inch slices 1 1/2 c. heavy cream

1 c. grated Parmesan 1/3 c. plus 2 tbsp. fresh parsley Freshly grated nutmeg Salt and grnd pepper 1 1/2 pound green pasta 2 tbsp. unsalted butter

Directions

1. In a stainless steel or possibly enameled skillet, cook the 1/4 c. parsley and the shallot in the butter over moderate heat, stirring for 5 min. Add in the wine and reduce over high heat to about 6 Tbsp. liquid. Add in the scallops and cook, stirring, for 1 minute.
2. Add in the cream and simmer 2 min. Remove from heat and add in 1 c. Parmesan cheese, 1/3 c. chopped parsley, nutmeg, and salt and pepper. Keep hot. Cook pasta; drain well and toss with butter. Toss pasta with sauce. Sprinkle 2 Tbsp. of chopped parsley and additional Parmesan cheese.

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