"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach Fettuccine with Scallop Sauce Recipe

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This recipe for Spinach Fettuccine with Scallop Sauce, by , is from The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Cianciolo
Added: Tuesday, July 28, 2009


1 c fish stock
8 T unsalted butter, cut in 8 pieces
2 T minced shallots
1 lb bay scallops
1 c heavy cream
3/4 c fresh or frozen small peas
2 tsp flour
salt and pepper
1/2 c minced fresh parsley
2 additional tsp butter
1 lb spinach fettuccine

Melt 1 T of butter in a small pan. Saute shallots until softened (about 2 minutes). Add stock, heat to boiling, add scallops. Simmer until scallops are just opaque in center (about 2 minutes). Remove with slotted spoon to covered bowl. Reduce poaching liquid over medium heat to 1/2 cup (about 5 minutes). Add cream and reduce to one cup. While sauce is reducing, cook peas in salted water for 3 minutes or until crisp tender. Drain and keep warm. Mash 2 tablespoon butter and the flour together until smooth. Whisk into reduced cream mixture until thoroughly incorporated. Add remaining butter 1 tablespoon at a time. Keep sauce warm (covered) over low heat. Add scallops and parsley to sauce and keep warm until fettuccine is done. Toss pasta with 2 tsp butter and transfer to warm platter. Pour the sauce over pasta and put peas on top.




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