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for the sauce:

• one pound bay scallops
• four tablespoons butter
• one garlic clove, peeled and finely chopped
• one shallot, finely chopped
• one half cup dry white wine
• two tablespoons fresh parsley, finely chopped
• one quarter teaspoon fresh nutmeg
• salt and freshly ground pepper
• one half cup heavy cream
• one quarter cup freshly grated parmesan

for the pasta:

• one pound freshly made tagliatelle, preferably green. (see how to make fresh egg pasta).

Rinse the scallops under cold water, then pat dry. If you are using sea scallops rather than bay, cut them in half or quarters depending on their size.

In a sauté pan over medium heat put in the butter. Add the garlic and shallots and cook for thirty seconds. Add the white wine, turn up the heat, and cook until the alcohol odor is gone. Return the heat to medium and add the scallops. Stir constantly and watch carefully. The scallops are done when they are an opaque white, maybe a minute or two. But do not let them cook too long: that results in tough scallops. Not a good thing.

Stir in the cream and reduce by half. Add the parsley, the nutmeg, a teaspoon of salt, freshly ground pepper, and stir well. Set aside.

Get five quarts of water up to a boil.  Add two tablespoons of salt. Add the pasta. Cook until al dente. Then drain well.

Re-heat the sauce if necessary; add the tagliatelle to the sauce. Add the parmesan. Stir thoroughly. Serve with extra parsley as a garnish.

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