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Ingredients
- 1/2 c. firmly packed fresh parsley
- 1 shallot or possibly sm. onion, chopped
- 1/2 stick butter
- 1/2 c. chicken broth
- 1 1/2 c. Half and Half
- 1 c. Parmesan cheese
- 1/3 c. fresh parsley
- 3/4 pound bay scallops
- Nutmeg
- Salt
- Pepper
Directions
- Co ok shallots and parsley in butter over medium heat or possibly till shallots are soft. Add in broth and reduce to 6 Tbsp.. Add in scallops and cook for 1 minute over moderately high heat. Add in Half and Half and simmer 2 min.
- Remove from heat and stir in 1/3 c. parsley and seasonings to taste. Add in 1 c. Parmesan cheese. Serve over green fettuccine and sprinkle with parsley and Parmesan cheese. Serves 4-6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1025g | |
| Calories 1633 | |
| Calories from Fat 1049 | 64% |
| Total Fat 119.26g | 149% |
| Saturated Fat 72.68g | 291% |
| Trans Fat 0.0g | |
| Cholesterol 456mg | 152% |
| Sodium 2764mg | 115% |
| Potassium 2064mg | 59% |
| Total Carbs 31.21g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.92g | 1% |
| Protein 109.36g | 175% |
