Fettuccine Lucassa

• 4 oz. Canadian bacon
• 4 shallots, diced
• 1 Tbsp. olive oil
• 1 lb. bay scallops
• 3 Tbsp. flour, sifted
• low-fat milk
• 3 Tbsp. dry white wine
• 1 box fettuccine

1. Saute diced Canadian bacon in olive oil until lightly browned. Add scallops and cook just until tender, about 2 minutes.
2. Remove bacon and scallops from pan with slotted spoon; set aside, reserve liquid.
3. Add 1 tablespoon butter to some skillet, swirl until melted.
4. Add flour and cook gently until bubbling.
5. Remove from heat.
6. Add enough low-fat milk to reserve scallop liquid to make 1 1/2 cups.
7. Pour slowly into the roux, stirring constantly, to prevent lumps.
8. Return to heat and cook until sauce thickens.
9. Add wine and continue simmering for 10 minutes.
10. Sauce will be fairly thin.
11. Add bacon, shallots and scallops; heat gently.
12. Season with salt to taste.
13. Pour over cooked fettuccine and toss.
14. Serve on warm plates.
15. Serve with cooked broccoli flowerets, garlic bread and chilled white wine.
16. A truly delectable meal.

canadian bacon, shallots, olive oil, bay scallops, flour, lowfat milk, white wine, fettuccine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=443962 (may not work)