Tonight, Grant and I made scallops served atop fettuccine with a garlic and white wine cream sauce. We modified this recipe from Allrecipes.com to make a sauce more appropriate to be served with pasta. We added more cream and white wine, subtracted some butter and added some Parmesan cheese. We’re not really sure how much more cream, wine or cheese we added, but it’s pretty safe to say that we only added a stick and a half two sticks of butter to the sauce.
The scallops were prepared almost as directed in the above recipe, except that we doubled the cooking time for each side because of the size of the scallops.
Overall, the dish was quite tasty. However, I wonder if this will be yet another dish that I would rather just go to a restaurant and order rather than make it myself.
That actually looks pretty good… So it must’ve tasted awesome! ;p
Actually we wound up putting in two sticks.
We should be dead.
@Grant: I didn’t realize that the rest of the second stick of butter went into the sauce. I guess that explains how it disappeared.
@VoW: You’re right, it does look pretty delicious. It looks better to me now than it did when I took the photo.