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Ingredientes
- 1/4 c. chopped fresh parsley
- 1 shallot, chopped
- 4 tbsp. butter
- 1/2 c. dry white wine
- 1 pound bay scallops, cut horizontally into 1/4 inch slices
- 1 1/2 c. heavy cream
- 1 c. grated Parmesan
- 1/3 c. plus 2 tbsp. fresh parsley
- Freshly grated nutmeg
- Salt and grnd pepper
- 1 1/2 pound green pasta
- 2 tbsp. unsalted butter
Direcciones
- In a stainless steel or possibly enameled skillet, cook the 1/4 c. parsley and the shallot in the butter over moderate heat, stirring for 5 min. Add in the wine and reduce over high heat to about 6 Tbsp. liquid. Add in the scallops and cook, stirring, for 1 minute.
- Add in the cream and simmer 2 min. Remove from heat and add in 1 c. Parmesan cheese, 1/3 c. chopped parsley, nutmeg, and salt and pepper. Keep hot. Cook pasta; drain well and toss with butter. Toss pasta with sauce. Sprinkle 2 Tbsp. of chopped parsley and additional Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 405 | |
| Calories from Fat 138 | 34% |
| Total Fat 15.69g | 20% |
| Saturated Fat 9.33g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 299mg | 12% |
| Potassium 307mg | 9% |
| Total Carbs 44.61g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.75g | 1% |
| Protein 18.68g | 30% |
