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Add a photoServings: 12
Ingredients
- 1/4 c. parsley
- 1 shallot, chopped
- 1/4 c. butter
- 1/2 c. dry white wine
- 3/4 lbs. scallops
- 1 c. half & half
- 1/2 c. heavy cream
- 1 c. grated Parmesan cheese
- 1 to 1 1/2 lbs. green fettuccine
- 3 tbsp. unsalted or possibly reg. butter
Directions
- In a stainless steel skillet, cook parsley and shallots in butter over moderate heat, stirring for about 5 min. Add in dry white wine and reduce mix over moderately high heat, stirring till you have 6 to 8 Tbsp.. Add in scallops (cut into 1/4 inch slices). Cook about 1 minute, stirring. Add in half & half and heavy cream and simmer for 1 1/2 to 2 min. Remove from heat, stir in grated Parmesan cheese. (Keep hot.) Cook fettuccine and drain. Transfer to warm serving dish and toss with butter. Spoon sauce over fettuccine, sprinkle with cheese. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 322 | |
| Calories from Fat 99 | 31% |
| Total Fat 11.33g | 14% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 214mg | 9% |
| Potassium 254mg | 7% |
| Total Carbs 37.64g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.46g | 1% |
| Protein 14.91g | 24% |
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