Green Fettuccine With Scallop And Parsley Sauce Recipe

• 1/4 c. chopped fresh parsley
• 1 shallot, chopped
• 4 tbsp. butter
• 1/2 c. dry white wine
• 1 pound bay scallops, cut horizontally into 1/4 inch slices
• 1 1/2 c. heavy cream
• 1 c. grated Parmesan
• 1/3 c. plus 2 tbsp. fresh parsley
• Freshly grated nutmeg
• Salt and grnd pepper
• 1 1/2 pound green pasta
• 2 tbsp. unsalted butter

1. In a stainless steel or possibly enameled skillet, cook the 1/4 c. parsley and the shallot in the butter over moderate heat, stirring for 5 min.
2. Add in the wine and reduce over high heat to about 6 Tbsp.
3. liquid.
4. Add in the scallops and cook, stirring, for 1 minute.
5. Add in the cream and simmer 2 min.
6. Remove from heat and add in 1 c. Parmesan cheese, 1/3 c. chopped parsley, nutmeg, and salt and pepper.
7. Keep hot.
8. Cook pasta; drain well and toss with butter.
9. Toss pasta with sauce.
10. Sprinkle 2 Tbsp.
11. of chopped parsley and additional Parmesan cheese.

fresh parsley, shallot, butter, white wine, bay scallops, heavy cream, parmesan, fresh parsley, nutmeg, salt, green pasta, unsalted butter

Taken from cookeatshare.com/recipes/green-fettuccine-with-scallop-and-parsley-sauce-29417 (may not work)