SCALLOPS AND PARSLEY SAUCE

By Montrealer

PASTA

Ingredients

• ½ cup of parsley firmly packed
• 1 green onion minced
• ¼ cup of butter
• ½ cup of wine
• ¾ pounds of scallops thinly sliced
• 1 cup heavy cream
• 1 cup grated Parmesan
• nutmeg, salt and pepper

Preparation

Step 1

1. Melt butter and sauté with half of the parsley with shallots for 5 minutes.
2. Add wine and reduce to about 6 tablespoons.
3. Add scallops and sauté for one minute.
4. Add cream and simmer for 2 minutes.
5. Remove from heat and add Parmesan, remaining parsley, nutmeg, salt and pepper to taste.

Serve over green fettucini