CLASSIC pasta fettuccine with scallops
         

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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:

  • eight tablespoons (one-quarter pound) butter
  • one pound of bay scallops
  • whole garlic clove
  • sprinkle of finely chopped rosemary
  • one-half cup heavy cream
  • one cup freshly grated parmesan (or to taste).
  • a few grains of sea salt and some freshly ground white pepper

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.

"This simple dish -- essentially fettucine Alfredo with scallops tinged with rosemary -- is wonderfully comforting, especially for long distance bicycle racers in need of carbohydrates."

Serve in heated bowls immediately.


 

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