Bay Scallop Alfredo

Ingredients

1 lb Bay scallops
1 lb fettuccini noodles
2 Tbsp butter
½ cup shallots, minced
½ cup dry white Vermouth
2 cups heavy cream
1 ½ cups Parmesan cheese, shredded, reserve ½ cup for garnish
⅓ cup fresh parsley, chopped
Pinch of nutmeg
Salt and Pepper to taste

Directions

  1. Prepare pasta according to package instructions.
  2. In a large sauté pan, over medium heat, sauté shallots with butter until tender. Increase heat to high. Add wine and cream and bring to a gentle boil for 2 minutes. Reduce heat and slowly add cheese, stirring constantly until well blended. Add Bay Scallops, cooking only until heated through, 4 to 6 minutes. Season with nutmeg, salt and freshly ground black pepper.
  3. Toss hot pasta with sauce and garnish with fresh chopped parsley and reserved Parmesan cheese.