Fettuccine With Bay Scallops in Cream Sauce

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: 45 mins
• 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.