2 ½ cloves of garlic, minced
¼ cup butter
¼ cup olive oil
1 tbsp finely chopped parsley
½ bay leaf
½ tsp finely chopped fresh rosemary (or 1 tsp. dry)
¼ tsp dried basi (or 1 tsp fresh finely chopped basil)
⅛ tsp dried oregano
½ lb bay scallops
2 fl oz dry sherry
½ tsp curry powder
½ pt heavy whipping cream
salt and pepper to taste
½ lb fettucine pasta
1
Saute the garlic in the butter-oil mixture over low heat and add the herbs. Add the scallops to the butter-herb mixture and saute until opaque. Remove the scallops from the heat and set them aside.
2
Add the sherry to the butter-oil mixture and let it cook down about 5 minutes. (This is a good time to put the pasta in the boiling water.) Next, add the curry and the whipping cream. Cook an additional 5 minutes, returning the scallops to the pan for the last minute to heat them through. Add salt and pepper to taste.
3
Drain the pasta thoroughly, pour it into the pan with the scallops and sauce, thoroughly coating the pasta. Serve the pasta with grated cheese and crushed red pepper.
Ingredients
2 ½ cloves of garlic, minced
¼ cup butter
¼ cup olive oil
1 tbsp finely chopped parsley
½ bay leaf
½ tsp finely chopped fresh rosemary (or 1 tsp. dry)
¼ tsp dried basi (or 1 tsp fresh finely chopped basil)
⅛ tsp dried oregano
½ lb bay scallops
2 fl oz dry sherry
½ tsp curry powder
½ pt heavy whipping cream
salt and pepper to taste
½ lb fettucine pasta
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