Fettuccine With Bay Scallops In Cream Sauce

• 1 cup clam juice, bottled
• 1/4 cup heavy cream
• 3 tablespoons lemon juice
• 1 teaspoon lemon rind, grated
• 1 tablespoon butter
• salt and pepper
• 1/4 teaspoon cayenne pepper
• 3 tablespoons fresh chives, chopped
• 1 lb bay scallop
• 1 lb fettuccine pasta

1. Combine clam juice, cream, lemon juice, and rind in a small, heavy saucepan. Simmer until liquid is reduced to 3/4 cup, about 15 minutes.
2. Reduce heat to very low.
3. Whisk in butter.
4. Season with salt and pepper and cayenne pepper; add chives.
5. Set aside and keep warm.
6. Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
7. Remove scallops from steamer and set aside.
8. Meanwhile, cook pasta until al dente. Drain; return to pan.
9. Add warm lemon-chive sauce and scallops; toss to coat.
10. Serve immediately.

clam juice, heavy cream, lemon juice, lemon rind, butter, salt, cayenne pepper, fresh chives, bay scallop, pasta

Taken from www.food.com/recipe/fettuccine-with-bay-scallops-in-cream-sauce-237232 (may not work)