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Bay Scallops with Fettucine
Scallops with Fettucine
lb. bay scallops
- 1 c.
- 4 T.butter
- 1 T.
- 1 lb.
lb. frozen cooked shrimp (thawed)
parsley for garnish
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.