Scallops & Pasta

• 1 lb pasta, such as fettuccini
• 1 lb scallops, quartered
• 1/4 cup butter
• 1 cup mascarpone cheese
• 1/2 cup parmesan cheese, grated
• 1 dash nutmeg

1. Prepare the fettucini according to package directions.
2. Meanwhile, melt the butter in a medium saucepan. Add scallops & saute until cooked through, about 4 minutes.
3. Using a slotted spoon remove the scallops, leaving the liquid and butter on medium-low in the saucepan. Stir in the marscapone cheese & stir constantly as it melts.
4. When the cheese is melted, return the scallops to the sauce and set the saucepan off the heat.
5. Immediately add the grated parmesan cheese and nutmeg, stirring until smooth. If necessary, thin a little with heavy cream.
6. Toss the scallops & sauce with the cooked fetuccini, mixing well. Salt & pepper to taste & serve!

pasta, butter, mascarpone cheese, parmesan cheese, nutmeg

Taken from www.food.com/recipe/scallops-pasta-329821 (may not work)