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SAUCY SCALLOP FETTUCCINE
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| This first came from Southern Living Complete Quick and Easy Cookbook: 2009 |
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| Ingredients: |
8 oz fettuccine
1 pound scallops
1 shallot
1 Tablespoon chicken boullion granules
2 Tablespoons EVOO
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1/2 cup whipping cream
2 Tablespoons chopped fresh parsley
1 garlic clove, minced
3/4 cup shredded Parmesan cheese
Freshly ground pepper
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| Procedures: |
Cook fettuccine according to package directions, aldente; drain.
Meanwhile, sauté scallops in hot oil in a large skillet over medium-high heat 2 minutes. Drain scallops, reserving liquid.
Return scallops and 1/2 cup liquid to skillet. Add cream and next 3 ingredients. Bring to a boil; remove from heat. Stir in fettuccine and cheese. Spoon into a large serving bowl; sprinkle with pepper. Serve
immediately.
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| Notes: |
2022-06-25: We boiled the noodles in water and 1 tablespoon of BTB chicken, and added a. Pinch of cayenne to 1 pound of sea scallops. A quart went to the freezer.
2022-05-01: With only a handful of scallops, we used 1/3 box of fettuccini and a garden salad.
2020-01-10: A good batch
2018-07-06: A double batch for SKDL; a diced onion was sautéed in place of the shallot. The sauce was slightly reduced before returning the shrimp to the pan. The Parmesan clotted and needs to be added at the end, just before adding the pasta.
2010-06-20: This will be given its first try.
Lyd has suggested it may be done with Gruyere.
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