Scallops And Fettucini In Wine Sauce Recipe

Name: Scallops And Fettucini In Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. sea scallops; 1/3 c. shallots, chopped; 1/4 c. margarine; 1 1/4 c. each: Parmesan and Romano cheese, freshly grated; 4 Tbsp. flour; 1/2 c. dry white wine; 1 1/2 c. light cream; 2 Tbsp. chives; dash of pepper; 1 lb. uncooked fettucini

Servings: persons

1 lb. sea scallops
1/3 c. shallots, chopped
1/4 c. margarine
1 1/4 c. each: Parmesan and Romano cheese, freshly grated
4 Tbsp. flour
1/2 c. dry white wine
1 1/2 c. light cream
2 Tbsp. chives
dash of pepper
1 lb. uncooked fettucini

1
Melt margarine in a saucepan.
2
Saute shallots and scallops. Scallops are done when they first become opaque throughout (do not overcook).
3
Remove the scallops and shallots and cover to keep them warm.
4
Stir flour into the juices left in the saucepan until all lumps have dissolved; add wine and cream.
5
Continue stirring and cook over medium heat until sauce thickens and bubbles.
6
Stir in cheeses.
7
When almost completely melted, add the scallops, shallots and chives.

688

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 lb. sea scallops, 1/3 c. shallots, chopped, 1/4 c. margarine, 1 1/4 c. each: Parmesan and Romano cheese, freshly grated, and more.

Yes, Scallops And Fettucini In Wine 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.

Scallops And Fettucini In Wine Sauce

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