Wednesday, September 10, 2008

Creamy Scallop pasta

2 slices of premium ham (I used virginia ham because that was what I had in fridge that day)
Petit pois
Scallops (I served 4 large scallops per adult)
2 cloves garlic, minced
Fresh milk
Cheddar cheese, grated
Plain flour
Olive oil

To prepare:
1. Saute chopped ham with peas in butter and set aside.
2. Add more butter and olive oil in same pan and toss in the minced garlic to saute for a min before adding the scallops.
3. In a separate pan, make the cheese sauce with butter, plain flour, milk and grated cheese.
4. Once the fettucine is cooked, drain and toss in the ham and peas mixture and the creamy sauce before topping the pasta with scallops.

Dive in instantly!

1 comment:

Anonymous said...

hi, can u tell me step by step how to make the cheese sauce?

if i'd like to make it less concentrated, do i use no or lesser flour?



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