Green Fettuccine With Scallop And Parsley Sauce Rec

Name: Green Fettuccine With Scallop And Parsley Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1363

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 c. chopped fresh parsley, 1 shallot, chopped, 4 tbsp. butter, 1/2 c. dry white wine, and more.

Yes, Green Fettuccine With Scallop And Parsley Sauce Recipe 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.

That's it — enjoy your meal!

Green Fettuccine With Scallop And Parsley Sauce Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions