Scallops & Pasta

Rich, creamy, & super-easy ... does it get better than that? I combined a few different recipes to come up with this and my family loved it; I'll be making it again. I think you could use crab meat if you wanted. Fresh scallops aren't easy to find where I live so I thawed a bag of frozen scallops, rinsed & dried them, and they worked great!

• Ready In: 17 mins
• Serves: 3-4
• Yields: 4 plates

Ingredients

• 1  lb pasta, such as fettuccini
• 1  lb scallops, quartered
• 1⁄4 cup butter
• 1  cup mascarpone cheese
• 1⁄2 cup parmesan cheese, grated
• 1  dash nutmeg

Directions

1. Prepare the fettucini according to package directions.
2. Meanwhile, melt the butter in a medium saucepan. Add scallops & saute until cooked through, about 4 minutes.
3. Using a slotted spoon remove the scallops, leaving the liquid and butter on medium-low in the saucepan. Stir in the marscapone cheese & stir constantly as it melts.
4. When the cheese is melted, return the scallops to the sauce and set the saucepan off the heat.
5. Immediately add the grated parmesan cheese and nutmeg, stirring until smooth. If necessary, thin a little with heavy cream.
6. Toss the scallops & sauce with the cooked fetuccini, mixing well. Salt & pepper to taste & serve!