Ingredients
8-16 oz. fettucine
4 tablespoon butter or olive oil
8 oz heavy cream 1 pinch nutmeg
1/2 cup fresh grated Parmesean & or Romano cheese
crystalized ginger cubes
green onions
salt to taste
1 pound small to medium scallops
Preparation
Prepare sauce: In a pan large enough to hold all the ingredients: melt butterover low heat ADD slowly the barely whipped cream stirring contiuously witha wooden spoon until slightly reduced Add, slowly the grated cheese,pinch of nutmeg,salt. Turn off heat. Add diced crystallized ginger. Gently stir. Add 4-6 finely chopped green onion with some of the green part. Cook pasta to al dente. Drain and add to sauce. In another pan melt 2-3 tablespoon butter or olive oil over medium high heat. Add scallops and saute until opaque - about 4-6 minutes [little ones take very little time]. Remove from heat and add to sauce. Add drained fettucine to sauce. Turn into a warmed serving bowl or put directly into individual bowls.
