SERVES 4 TO 6
I developed this seafood and pasta dish one day when I had Asiago cheese on hand. This cow's milk cheese from northern Italy is available here, but it is not well known. A semihard cheese with a wonderful nutty flavor, it is good as an eating cheese, grated over pasta, or melted in a cream sauce for scallops and fettucine. This delicious dish can be put together very quickly. You can use store-bought fettucine if you wish.
ASIAGO CREAM SAUCE
8 tablespoons (1 stick) unsalted butter
2 cloves garlic, minced
1 1/2 cups heavy cream
3/4 cup grated Asiago cheese
Salt and freshly ground black pepper to taste
1 teaspoon grated nutmeg
1 pound homemade or store-bought fettucine
1/4 cup chopped fresh parsley
1 1/2 pounds fresh sea scallops
In a 2-quart saucepan, bring 4 cups water to a boil. Add the scallops, reduce the heat, and simmer until they turn milky-white, about 3 to 4 minutes. Drain in a colander and set aside.
To make the sauce, in a large frying pan, melt the butter over medium heat. Add the garlic and sauté until soft. Lower the heat and add the cream, Asiago cheese, salt and pepper, and nutmeg. Stir until smooth, set aside, and cover to keep warm.
In a large pot of boiling water, cook the fettucine until al dente. Drain well. Add the fettucine and scallops to the warm sauce. Gently stir to mix and coat the fettucine and scallops with the sauce, and reheat over low heat if necessary. Transfer to a serving platter, sprinkle with the parsley, and serve immediately. Delicious!
Variation: Use a combination of fresh shrimp and scallops
This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1991.
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