Fettuccini with Scallop Sauce

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Ingredients:

1 cup fish stock or chicken broth

7 Tbs. plus 2 tsp. unsalted butter, softened

2 Tbs. shallots

1 pound bay scallops

1 cup crème fraîche or heavy cream

3/4 cup shelled fresh peas (1 lb. unshelled)

2 tsp. flour

Salt

Freshly ground white pepper

1 lb. fresh fettuccini (preferably spinach fettuccini)

1/2 cup minced fresh parsley

Preparation:

Melt 1 tablespoon butter in small saucepan over medium heat. When foam subsides, add shallot; sauté until softened, about 2 minutes. Add 1 cup fish stock; heat to boiling. Add scallops; adjust heat to maintain bare simmer. Poach scallops until just opaque in center, about 3 minutes. Remove scallops with slotted spoon to bowl; moisten with a little poaching liquid, reserving remainder of liquid in saucepan. Reserve scallops, covered.

Heat poaching liquid over medium heat to boiling; reduce to 1/2 cup, about 5 minutes. Add crème fraîche; boil until reduced to 1 cup, about 10 minutes. While sauce is reducing, cook fresh peas in small saucepan of boiling salted water until tender, about 3 minutes.

Make beurre manié by mashing 2 tablespoons of butter and the flour together in small bowl until thoroughly blended and smooth. When crème fraîche mixture has reduced, remove from heat. Whisk beurre manié into mixture until thoroughly incorporated. Whisk in 4 tablespoons of butter, one tablespoon at a time. Season with salt and pepper. Keep sauce warm, covered, over very low heat.

Heat large saucepan or kettle of salted water over high heat to boiling. Add fettuccini to boiling water. Cook until al dente, tender but firm. Drain scallops and add to crème fraîche sauce along with the parsley.

Heat over low heat, stirring gently, until scallops are heated through. Drain pasta and transfer to warmed platter; toss with 2 tsp. butter. Pour scallop sauce over pasta. Sprinkle with peas. Serve immediately.

History:

This recipe is from Cuisine Magazine, April 1982, page 81.