Scallops 'A Moscato
Serves: 4
  • 1 pound frozen or fresh Bay Scallops
  • 2 cups Moscato Wine
  • 2 bay leaves
  • 1 tablespoon butter and 1 tablespoon olive oil plus additional 4 tablespoon butter
  • 6 whole peppercorns
  • 1 teaspoon salt
  • 12 oz Garden Blend or Spinach Fettuccine
  • 1¼ cups heavy whipping cream
  • 2 eggs slightly beaten
  • 1½ cups grated Parmesan cheese
  1. Thaw scallops if frozen. ( You can thaw the scallops in about 15 minutes by placing the unopened bag in a bowl of cool water)
  2. Pat dry with paper towels.
  3. Heat olive oil and butter in skillet. Add scallops. Cook 3 minutes on each side or until they turn opaque to white in color. Do not overcook. Transfer to a platter and keep warm.
  4. Heat 2 cups of Moscato wine, 2 bay leaves, the whole peppercorns and salt in the same skillet. Bring to a boil and heat until reduced to 1 cup of liquid. Add ¾ cup of cream and the cooked scallops to the reduced sauce.
  5. Meanwhile, cook noodles in boiling salted water. Drain and keep warm.
  6. Melt 4 tablespoons of butter in another pan. Add the drained noodles, tossing until hot. Add remaining ½ cup cream. Quickly stir in the beaten eggs and half of the grated cheese.
  7. Turn noodles into hot serving platter. Top with scallops and sauce. Sprinkle with remaining cheese. Serve immediately.
Recipe by Make Life Special at