Ingredients1 lb fettuccine noodles
1 stick unsalted butter
1 cup heavy cream
salt & pepper, to taste
2 cups grated parmesan cheese
1 lb scallops
Italian parsley, to garnish
- Cook pasta according to package directions. Over warm heat, melt together butter and cream. Add cheese and stir as it melts, then add salt & pepper to taste. Reduce heat to low.
- Heat coconut oil in a skillet on low-medium heat. Add in scallops and brown on both sides for about a minute and a half. It will not take long to cook the scallops. If you leave them on the heat too long they will end up chewy (like shrimp). So pay very close attention.
- When the scallops are done add them and the cooked pasted to the alfredo sauce and mix.
- Dish up your pasta and garnish with parsley.
Hope you enjoy this as much as we do!