FETTUCCINE WITH BAY SCALLOPS IN CREAM SAUCE

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Fettuccine With Bay Scallops in Cream Sauce image

A recipe on my list to try soon. Two favorites scallops and pasta. What I like about this recipe is that it doesn't call for wine.

Provided by Barb in WNY

Categories     Healthy

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.
  • Reduce heat to very low.
  • Whisk in butter.
  • Season with salt and pepper and cayenne pepper; add chives.
  • Set aside and keep warm.
  • Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
  • Remove scallops from steamer and set aside.
  • Meanwhile, cook pasta until al dente. Drain; return to pan.
  • Add warm lemon-chive sauce and scallops; toss to coat.
  • Serve immediately.

Nutrition Facts : Calories 268.6, Fat 6, SaturatedFat 2.9, Cholesterol 74.2, Sodium 228.8, Carbohydrate 36.6, Fiber 0.2, Sugar 1.2, Protein 16.4

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