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Recipe
Green Fettuccine With Scallop And Parsley Sauce Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1643g | |
| Calories 2762 | |
| Calories from Fat 1642 | 59% |
| Total Fat 186.27g | 233% |
| Saturated Fat 107.68g | 431% |
| Trans Fat 0.0g | |
| Cholesterol 681mg | 227% |
| Sodium 5468mg | 228% |
| Potassium 4154mg | 119% |
| Total Carbs 118.34g | 32% |
| Dietary Fiber 18.6g | 62% |
| Sugars 62.45g | 42% |
| Protein 131.96g | 211% |
Ingredients Convert Measures
- 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
Directions
- 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.
