Scallops And Fettucini In Wine Sauce

• 1 lb. sea scallops
• 1/3 c. shallots, chopped
• 1/4 c. margarine
• 1 1/4 c. each: Parmesan and Romano cheese, freshly grated
• 4 Tbsp. flour
• 1/2 c. dry white wine
• 1 1/2 c. light cream
• 2 Tbsp. chives
• dash of pepper
• 1 lb. uncooked fettucini

1. Melt margarine in a saucepan.
2. Saute shallots and scallops. Scallops are done when they first become opaque throughout (do not overcook).
3. Remove the scallops and shallots and cover to keep them warm.
4. Stir flour into the juices left in the saucepan until all lumps have dissolved; add wine and cream.
5. Continue stirring and cook over medium heat until sauce thickens and bubbles.
6. Stir in cheeses.
7. When almost completely melted, add the scallops, shallots and chives.

shallots, margarine, romano cheese, flour, white wine, light cream, chives, pepper, fettucini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=552873 (may not work)