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.
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