Fettuccine With Bay Scallops in Cream Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A recipe on my list to try soon. Two favorites scallops and pasta. What I like about this recipe is that it doesn't call for wine. Ingredients:
1 cup clam juice, bottled |
1/4 cup heavy cream |
3 tablespoons lemon juice |
1 teaspoon lemon rind, grated |
1 tablespoon butter |
salt and pepper |
1/4 teaspoon cayenne pepper |
3 tablespoons fresh chives, chopped |
1 lb bay scallop |
1 lb fettuccine pasta |
Directions:
1. Combine clam juice, cream, lemon juice, and rind in a small, heavy saucepan. Simmer until liquid is reduced to 3/4 cup, about 15 minutes.
2. Reduce heat to very low.
3. Whisk in butter.
4. Season with salt and pepper and cayenne pepper; add chives.
5. Set aside and keep warm.
6. Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
7. Remove scallops from steamer and set aside.
8. Meanwhile, cook pasta until al dente. Drain; return to pan.
9. Add warm lemon-chive sauce and scallops; toss to coat.
10. Serve immediately.
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