Scallops With Asiago Cheese - {Cappesante Con Asiago}

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh sea scallops
		Asiago Cream Sauce
8 tablespoons	120ml	Unsalted butter - (1 stick)
2		Garlic cloves - minced
1 1/2 cups	355ml	Heavy cream
3/4 cup	109g / 3.8oz	Grated Asiago cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Grated nutmeg
1 lb	454g / 16oz	Homemade or store-bought fettucine
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

In a 2-quart saucepan, bring 4 cups water to a boil. Add the scallops, reduce the heat, and simmer until they turn milky-white, about 3 to 4 minutes. Drain in a colander and set aside.

To make the sauce, in a large frying pan, melt the butter over medium heat. Add the garlic and saute until soft. Lower the heat and add the cream, Asiago cheese, salt and pepper, and nutmeg. Stir until smooth, set aside, and cover to keep warm.

In a large pot of boiling water, cook the fettucine until al dente. Drain well. Add the fettucine and scallops to the warm sauce. Gently stir to mix and coat the fettucine and scallops with the sauce, and reheat over low heat if necessary. Transfer to a serving platter, sprinkle with the parsley, and serve immediately. Delicious!

This recipe yields 4 to 6 servings.

Variation: Use a combination of fresh shrimp and scallops

Source:
Ciao Italia at http://www.ciaoitalia.com

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