Ingredients: |
Ingredients: 1 tablespoon olive oil
2 tablespoons minced garlic
2 tablespoons minced shallots
2 ounces white wine
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
1 pint heavy cream
Dash white pepper
8 ounces shredded Parmesan cheese
For the pasta:
1 pound fettuccine, preferably fresh or refrigerated
2 tablespoons olive oil
3 cloves garlic, chopped
1 pound shrimp, peeled and deveined
1 pound sea scallops
1/4 cup chopped fresh parsley
Parmesan cheese for garnish
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Directions: |
Directions:Put water on to boil for pasta.
To make the Salsa Besciamella: In a skillet, add 1 tablespoon oil. Saute the garlic and shallots until softened. Add the wine and cook until reduced to a paste. Remove to a plate and set aside. In the same skillet over low heat, melt butter. Add flour and cook, stirring briskly, until light brown and thickened. Remove to a plate and set aside.
In a saucepan on medium-high heat, add the cream. Heat, but do not boil. Add the shallot paste and the pepper and stir to combine. Add half the flour mixture and stir to combine. Gradually stir in the Parmesan cheese, checking the consistency to make sure the sauce doesn't get too thick. Continue cooking until the sauce is smooth and creamy, 2 to 3 minutes. Adjust the consistency (if too thin, add more roux, a teaspoon at a time; if too thick, add more milk or cream, a tablespoon at a time). Set aside.
To make the pasta: Cook pasta, drain and place in a large serving bowl.
In a large skillet, add 2 tablespoons olive oil. Add garlic and saute 1 to 2 minutes, or until garlic is tender. Add shrimp and scallops and saute about 2 to 5 minutes, until just cooked through. Do not overcook the seafood. Add enough Salsa Besciamella to generously coat the pasta. Add seafood, toss lightly and sprinkle with chopped parsley. Sprinkle with grated cheese. |
This recipe for Shrimp and Bay Scallops a la Provino's is from