Scallop’s Volney “

ingrediant’s;       nicely cleaned larger sea scallop’s  6-8

 egg white, white wine                        crushed whole garlic,basil,thyme,parmesian cheese,salt,peppar,flour,butter,chickrn broth,white wine,fresh lemon,half and half,fettuchini.

 

I WILL TRY AND MAKE THIS EASY TOO FOLLOW,BARE WITH ME!!  FIRST MELT 1 TEASPOOON BUTTER IN LARGE SAUTE PAN,ADD HALF TEASPOON CRUSHED GARLIC.

YOU WANT A MEDIUM HEAT DONT  BURN BUTTER!!IF U DO START OVER! RINSE SCALLOP’S IN CLEAN WATER,STRAIN THEN LIGHTLY COAT WITH FLOUR.ADD TO BUTTER IN PAN SAUTE FLIPPING TO COOK EVEN,SQUEEZE YOUR FIRST LEMON WEDGE OVER SCALLOP’S,splashed with white wine. WHEN COOKED EVEN ADD A HALF CUP OF CHICKEN BROTH,SLOWLY HEAT.NOW ADD HALF TEASPOON OF BASIL,THYME,PINCH SALT AND PEPPAR AS DESIRED.NOW ADD 1 CUP HALF AND HALF,A HALF CUP HEAVY CREAM,HALF CUP PARMESIAN CHEESE,ONE EGG WHITE. THEN SQUEEZE IN ANOTHER WEDGE FRESH LEMON.NOW FOR FINAL TOUCH 6 OUNCE’S OF COOKED AND STRAINED FETTUCHINI.IF YOUR HAPPY WITH YOUR CONSISTENCY SERVE ON LARGE PLATE,LIGHTLY SPRINKLE WITH CHOPPED FRESH PARSLEY AND JUST A HINT OF MORE PARMESIANO!! GARLIC BREAD SLICED AROUND PLATTER!!   ENJOY!! LET ME KNOW IF YOU NEED HELP OR HOW YOU DO!!

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