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Sea Food Fettuccine

All measurements are approximate.

1/2 lb. sea scallops
1/2 lb. cleaned large shrimp
1 cup white wine
1 large clove garlic, finely chopped
1 tablespoon chopped parsley
1/2 - 3/4 cup creme fraiche (one container from dairy section of grocery)
6 large handfulls of fettuccine (enough for 4 people)
1/4 cup olive

Poach, covered, seafood in large, heavy frying pan until done (10 minutes or so) in wine and garlic. There should be about 1 cup liquid left. Remove seafood: add creme fraiche to liquid. Heat to just before boiling.

While seafood is being cooked, boil water for fettuccine. Follow cooking directions on box. Drain, add 1/4 cup olive oil and toss.
Put pasta on platter, cover with seafood and sauce. Sprinkle surface with parsley. If there is extra sauce, serve separately.

Serve with green salad. Probably the best salad dressing for this dish is Good Seasons garlic and herb. Whatever, don’t use a creamy dressing.

-Hap Farrington