SCALLOPS(PETITE FETTUCCINE)

By á-2125

Ingredients

• 1 (16 OUNCE ) PACKAGE DRY FETTUCCINE NOODLES
• 11/2 TBSP BUTTER OR MARGARINE
• 1 CUP CHOPPED GREEN ONIONS
• 4 GARLIC CLOVES, PEELED AND MINCED
• 2 LBS PETITE SEA SCALLOPS
• 2 CUPS HALF AND HALF CREAM
• 1 CUP FRESHLY GRATED PARMESAN CHEESE
• SALT AND PEPPER TO TASTE
• CHOPPED FRESH PARSLEY (OPTIONAL)

Preparation

Step 1

1. Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente;
drain.

2. Melt butter in a large,non-stick skillet over medium
high heat.Stir in onion and garlic,and cook for 1 minute.
Add scallops,stirring to combine and cook 1 to 2 minutes.
Reduce heat to medium low.

3. Pour half and half, salt and pepper into the pan and
bring to a simmer, stirring constantly. Do not boil.
Gradually sprinkle 1/2 cup Parmesan cheese over
scallop mixture and continue stirring another minute.
remove from heat.

4. Place pasta on a plate and top with scallops and
sauce. Sprinkle with additional Parmesan cheese if
desired and chopped fresh parsley. serve immediately.