Scallop Pasta

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Scallop Pasta :
2 Tbs Olive Oil
2 Tbs Butter
4 Tbs AP Flour
2 3/4 cup Milk
4 Tbs Robert Rothschild Lemon Dill & Capers Sauce
1/2 cup Asiago cheese, grated
1/2 cup Parmesan cheese, grated
Salt and Pepper, to taste
2 Tbs Butter
Large scallops
Lemon juice
Fettuccine
Fresh tomatoes, diced
Parsley, minced

In a large pan, heat the oil and butter. Whisk in flour to create roux, continue to heat for about 1-2 minutes to cook flour slightly. While whisking roux, drizzle in the milk to create a béchamel sauce. Add Robert Rothschild Lemon Dill & Capers Sauce and cheeses. Continue stirring until the sauce coats the back of the spoon and then season with salt and pepper. In another sauté pan, heat 2 tablespoons of butter. Place scallops in sauté pan and sear scallops on each side, about 3-4 minutes per side. Sprinkle with fresh lemon juice and remove from pan. To serve: Place some fettuccine on a plate. Spoon some of the béchamel sauce over pasta. Top with scallops and garnish with fresh tomatoes and parsley.


Purchase Scallop Pasta

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