INGREDIENTS
1 lb. fettuccine
1/2 lb. scallops
1 lb. large shrimp, deveined, shells removed
6 TBSP. butter
2 cups heavy cream
1 cup Parmesan cheese
3 TBSP. olive oil
1/2 tsp. minced garlic
Salt and pepper to taste
DIRECTIONS
Cook fettuccine according to package directions.
Set aside.
In a skillet heat oil on medium-high heat; pan fry shrimp 1 minute per side.
Remove and set aside.
Sear scallops on medium heat in same skillet 2 minutes per side.
Remove scallops and liquid from pan.
In same skillet, melt butter, cook garlic until light brown.
Pour in cream, stir and cook on medium-low 5 minutes.
Add seafood; cook 3 minutes.
Add cheese; turn off heat.
Add salt and pepper, if needed.
Top the sauce over the pasta and toss.
Serves 4.
