Fettuccine With Bay Scallops In Cream Sauce Recipe

Name: Fettuccine With Bay Scallops In Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup clam juice, bottled, 1/4 cup heavy cream, 3 tablespoons lemon juice, 1 teaspoon lemon rind, grated, and more.

Yes, Fettuccine With Bay Scallops In Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine With Bay Scallops In Cream Sauce

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