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Fettuccini with Bay Scallops & Shrimp




Source of Recipe


internet


Recipe Introduction


This was delicious and really not at all difficult to make.



List of Ingredients




2 T. butter
1 T. olive oil
1/2 c. shallots
8 oz. uncooked med. shrimp, peeled and deveined*
8 oz. bay scallops
1 t. fresh basil, chopped
1 t. fresh dill, chopped
3/4 c. white wine
1 c. half & half
1 lb. uncooked spinach fettuccini**
salt to taste
2 T. butter
1/2 c. grated Parmesan cheese (Reggiano if you can get it)

Recipe



Melt 2 T. butter with the olive oil in a large skillet. Add the shallots and saute' for 2 - 3 mins. or until tender but not browned. Add the shrimp and scallops and saute' for 1 min. Stir in the basil, dil and wine. Reduce heat and simmer until the mixture is reduced by 1/2. Add the half and half and cook mixture until it thickens, stirring constantly. (note: I used a little Wondra to speed up the thickening process) Remove from heat and keep warm.

Cook the fettuccini in boiling salted water in a stockpot until al dente. Drain and toss with 2 T. butter and the Parmesan cheese in a serving bowl. Add the seafood misture and toss to mix. Serve with warm sourdough bread.

*to devein I simply used a kitchen shears cutting the shell down the back to the tail, rinsed under cold water to remove vein and snapped off tail

**I used a tri-color fettuccini