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Ingredientes
- 1 pound sea scallops
- 1/3 c. shallots, minced
- 1/4 c. butter
- 4 T flour
- 1/2 c. dry white wine
- 1 1/2 c. light cream
- 2 T chives
- Dash pepper
- 1 pound uncooked fettucini
- 1 1/4 c. each Parmesan and Romano cheese, freshly grated
Direcciones
- Heat butter in saucepan. Saute shallots and scallops. Scallops are done when they first become opaque throughout (don't overcook). Remove the scallops and shallots and cover to keep them warm.Stir flour into the juices left in the saucepan till all lumps have dissolved; add in wine and cream. Continue stirring and cook over medium heat till sauce thickens and bubbles. Stir in cheeses. When almost completely melted, add in the scallops and shallots and chives.
- Meanwhile, in a large pot bring 5 qts of water to a boil. Add in 2 tsp salt and the fettucini. Cook for about 10 min or possibly till "al dente" and drain. Place fettucini on warmed serving plate and top with sauce and sprinkle with additional grated cheese. Makes 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 12 servings | |
| Calories 436 | |
| Calories from Fat 186 | 43% |
| Total Fat 21.14g | 26% |
| Saturated Fat 12.94g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 647mg | 27% |
| Potassium 304mg | 9% |
| Total Carbs 33.22g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.44g | 1% |
| Protein 25.7g | 41% |
