Scallops and Fettucini in Wine Sauce
Scallops And Fettucini In Wine Sauce is an moderately easy dinner. Made with 1 lb. sea scallops, 1/3 c. shallots, chopped, 1/4 c. margarine, 1 1/4 c. each: parmesan and romano cheese, freshly grated and 4 tbsp. flour, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Melt margarine in a saucepan.
Saute shallots and scallops. Scallops are done when they first become opaque throughout (do not overcook).
Remove the scallops and shallots and cover to keep them warm.
Stir flour into the juices left in the saucepan until all lumps have dissolved; add wine and cream.
Continue stirring and cook over medium heat until sauce thickens and bubbles.
Stir in cheeses.
When almost completely melted, add the scallops, shallots and chives.
π· Perfect Pairings
Complete your meal with these
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