Fettuccine With Bay Scallops in Cream Sauce
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8
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
- 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.
- Reduce heat to very low.
- Whisk in butter.
- Season with salt and pepper and cayenne pepper; add chives.
- Set aside and keep warm.
- Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
- Remove scallops from steamer and set aside.
- Meanwhile, cook pasta until al dente. Drain; return to pan.
- Add warm lemon-chive sauce and scallops; toss to coat.
- Serve immediately.
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RECIPE SUBMITTED BY
<P>I live outside of Buffalo. My name is Barb.<BR>I'm a grandmotherof three. I'm on zaar every day checking out new recipes. And there are some great ones. The picture is my granddaughter Illeana.<BR>By img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg> <BR><IMG alt=/ src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg mce_src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg> <BR>my name is Barb. <IMG alt=/ src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg mce_src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg></P>