Fettuccine With Bay Scallops in Cream Sauce

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Reduce heat to very low.
  • Whisk in butter.
  • Season with salt and pepper and cayenne pepper; add chives.
  • Set aside and keep warm.
  • Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
  • Remove scallops from steamer and set aside.
  • Meanwhile, cook pasta until al dente. Drain; return to pan.
  • Add warm lemon-chive sauce and scallops; toss to coat.
  • Serve immediately.
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