|CLASSIC pasta||fettuccine with scallops|
The great editor and lover of all things food and cooking, Jason Epstein, in his book: "Eating, a Memoir", has a simple and wonderful fettucine presentation with scallops.
for the sauce:
for the pasta:
Since his style of presenting his recipes and his style of cooking is so integral a part of his world, I will just repeat what he says in his book:
A rich way to serve bay scallops for six as a first course at dinner or a main course at lunch is simply to poach a pound of bay scallops in a stick of hot butter with a whole garlic clove. Sprinkle with a few leaves of finely chopped rosemary.
Meanwhile boil the pound of fresh fettucine
until al dente. (reserve some pasta water). Lift the pasta out of the
pot with tongs or a pasta fork and add it to the scallops, along with
the half cup of cream, the cup of Parmesan,
a few grains of sea salt, and a sprinkling of white pepper. Discard the
garlic. Add some of the reserved pasta water if the sauce is too thick.
Serve in heated bowls immediately.