cateory: specialty
Fettuccine with Scallops and Asparagus
Reviews: 198
Ingredients:
- 24 asparagus spears (small, thin spears preferred)
- 6 tablespoons clarified butter (see below)
- 8 cloves garlic, finely minced
- 1 1/2 pounds scallops
- 3 cups heavy cream
- 2 pounds fettuccine pasta, cooked al dente
- 1/2 cup fresh basil, finely chopped
- 1/4 cup fresh parsley, finely chopped
- Salt and pepper to taste
- 1 cup Parmesan cheese, grated
How to make
Fettuccine with Scallops and Asparagus
Fettuccine with Scallops and Asparagus
- Cook asparagus in a sauce pan until crisp-tender and put asparagus into cold water to stop the cooking process (better yet, steam cook the asparagus)
- Drain asparagus and set aside
- To clarify butter:
- Melt butter over very low heat
- Skim off impurities that rise to surface
- Slowly pour off the oil part of the butter into another container
- Discard the solids from the bottom of the pan. That\'s it
- Place clarified butter in a large skillet
- Add the minced garlic and sauté for 2 minutes (or until soft)
- Add scallops and gently stir for 3 1/2-4 minutes until done
- Add the cream, fettuccine pasta, basil, parsley, salt and pepper
- Stir and simmer for about 3 minutes or until very hot
- Place in pasta bowls or on plates and garnish each with 4 asparagus spears and Parmesan cheese
- Preparation time: 20 minutes
- Serves 6.
Comments for
Fettuccine with Scallops and Asparagus
Fettuccine with Scallops and Asparagus
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