Recipe Name:	Scallops Alfredo	Difficulty:	Easy
Source:	Based partly on food.com recipe of same name	Serving Size:	4
Ethnicity:	Italian	Comments:
Base:	Seafood
Course:	Entree
Preparation Time:	15-30 Minutes

Ingredients: 12 Ounce(s) Scallops 1 1/3 Cup(s) Half & Half or Milk 3 Tablespoon(s) Fresh Parsley (1.5 T dried) 1 Tablespoon(s) Cornstarch 1/2 Teaspoon(s) Black Pepper 1 Tablespoon(s) Cooking Oil 3 Each(s) Garlic Cloves 6 Ounce(s) Fettucini Cooked and Drained 1/2 Cup(s) Parmesan Cheese

Directions: Mix Cream/Milk, Parsley, Cornstarch, and Black Pepper in a bowl for sauce. Stir it until the cornstarch is dissolved. Cut large scallops, if any, in half. Dry them with paper towel. Use a steel skillet large enough to hold pasta scallops and sauce in the end. Heat medium high. In hot oil cook garlic for 15 seconds (this can cause a lot of splatter, so I think the garlic can just be thrown in with the scallops--use an oil screen over pan in any case). Cook scallops (keep them moving) in hot pan until they just turn opaque. Usually 2 minutes. Add a little more oil if necessary while cooking them. Remove scallops from pan and set aside in a dish. Pour the sauce into the pan and use a whisk to blend in the scallop and garlic bits stuck to the bottom of the pan. Cook until sauce is thick and bubbly (cook a minute or two more). Lower the heat some. Throw in the cooked pasta, 1/2 cup of Parmesan, and the cooked scallops. Stir over heat until all mixed together and warm (be careful not to cook the scallops too much doing this). Serve immediately.