Print
Email
Add a photoServings: 12
Ingredients
- 1 pound sea scallops
- 1/3 c. shallots, minced
- 1/4 c. butter
- 4 T flour
- 1/2 c. dry white wine
- 1 1/2 c. light cream
- 2 T chives
- Dash pepper
- 1 pound uncooked fettucini
- 1 1/4 c. each Parmesan and Romano cheese, freshly grated
Directions
- Heat butter in saucepan. Saute shallots and scallops. Scallops are done when they first become opaque throughout (don't overcook). Remove the scallops and shallots and cover to keep them warm.Stir flour into the juices left in the saucepan till all lumps have dissolved; add in wine and cream. Continue stirring and cook over medium heat till sauce thickens and bubbles. Stir in cheeses. When almost completely melted, add in the scallops and shallots and chives.
- Meanwhile, in a large pot bring 5 qts of water to a boil. Add in 2 tsp salt and the fettucini. Cook for about 10 min or possibly till "al dente" and drain. Place fettucini on warmed serving plate and top with sauce and sprinkle with additional grated cheese. Makes 4-6 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 12 servings | |
| Calories 436 | |
| Calories from Fat 186 | 43% |
| Total Fat 21.14g | 26% |
| Saturated Fat 12.94g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 647mg | 27% |
| Potassium 304mg | 9% |
| Total Carbs 33.22g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.44g | 1% |
| Protein 25.7g | 41% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
