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Bay Scallops with Fettucine


Bay Scallops with Fettucine

  • 1/2 lb. bay scallops
  • 1 c. heavy cream
  • 4 T.butter
  • paprika
  • 1 T. corn starch
  • 1 lb. fettucine
  • 1/2 lb. frozen cooked shrimp (thawed)
  • fresh parsley for garnish

Toss scallops in paprika. Melt butter in frying pan and add heavy cream and scallops. Cook until scallops are done. Thicken with corn starch to a light cream sauce consistency. Add shrimp and cook just long enough to heat through. Pour over fettucine and garnish with fresh parsley. Serve immediately.


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