Scallops with Fettucine in a Spicy Cream Sauce

Scallops are delicious shellfish, especially served with pasta. Add a few veggies and you have a winner. This dish has just a touch of heat, but the sweetness of the scallops and the cream sauce calm it to a faint memory.


         Scallops with Fettuccine in a Spicy Cream Sauce

1# U-10 count scallops, cleaned and dried
1/4 cup chopped bacon
1 bunch asparagus, trimmed and diced into 1-inch pieces
1 cup sliced shitaki mushrooms
2 cloves crushed garlic
1 small shallot, diced
1 Tbl spoon chopped parsley
4 Tbl spoons butter
2 Tbl spoons olive oil
1/4 tsp crushed red pepper flakes
1 tsp Old Bay Seasoning
1/3 cup white wine
1/4 cup heavy cream
salt/pepper to taste


In a saute pan at medium heat, add olive oil and bacon. Cook until done, add garlic and shallot and cook 1 minute longer. Set aside. Reheat pan, add butter. Saute scallops and cook until somewhat firm, about 3 minutes per side. Should be white inside. Don't overcook or they will turn rubbery. remove from heat. Add mushrooms and asparagus and saute until done. De-glaze with white wine. Reduce by half. Add pepper flakes, salt, black pepper and Old Bay Seasoning. Add cream and reduce. Add saved bacon and garlic mixture and scallops and toss a few times until heated.

Remove scallops. Pour sauce and veggies over cooked fettuccine and place scallops on top, four per serving. Sprinkle with fresh parsley. Serve with buttered and toasted slices of Italian bread.