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Spinach Fettuccine with Scallop Sauce Recipe

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This recipe for Spinach Fettuccine with Scallop Sauce is from The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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