Fettuccine for Warriors
While I am a proud Las Vegan, I will always be a Bay Area girl at heart. I wrote this recipe for our beloved Golden State Warriors. Bay scallops, lemony Parm sauce, and a whole lot of hustle! #dubnation
Ingredients
8 ounces fettuccine
12 ounces raw bay scallops
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chopped fresh parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
2 tablespoons lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon Old Bay seasoning
1/2 cup half and half
Instructions
Cook the fettuccine according to the package instructions; drain and set aside.
Rinse scallops under cold water and pat them dry. In a large pot, heat olive oil over medium heat. Add scallops to the pot in an even layer. Season with salt and pepper cook, undisturbed, for 2-3 minutes.
Flip scallops and cook an additional minute. Remove scallops from the pot and set aside.
Melt butter in the pot and add garlic and 2 tablespoons of the chopped parsley. Cook for 30 seconds. Reduce heat to low; add cream, lemon juice, Parmesan, scallops, and pasta. Stir to combine and season with Old Bay, to taste.
Add half and half, as needed, to thin the sauce.
Garnish with remaining tablespoon of parsley and serve.
Fettuccine for Warriors
Ingredients
Instructions
- Cook the fettuccine according to the package instructions; drain and set aside.
- Rinse scallops under cold water and pat them dry. In a large pot, heat olive oil over medium heat. Add scallops to the pot in an even layer. Season with salt and pepper cook, undisturbed, for 2-3 minutes.
- Flip scallops and cook an additional minute. Remove scallops from the pot and set aside.
- Melt butter in the pot and add garlic and 2 tablespoons of the chopped parsley. Cook for 30 seconds. Reduce heat to low; add cream, lemon juice, Parmesan, scallops, and pasta. Stir to combine and season with Old Bay, to taste.
- Add half and half, as needed, to thin the sauce.
- Garnish with remaining tablespoon of parsley and serve.
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