Fettuccine With Bay Scallops in Cream Sauce

Submitted by Barb in WNY

"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."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 8

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

directions

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.