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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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