Fettuccine With Scallops And Lemon Chive Cream - cooking recipe

Ingredients

1 1/4 c. half and half
3 to 4 Tbsp. fresh lemon juice
1 tsp. chicken bouillon granules
1 tsp. grated lemon rind
1/2 stick unsalted butter, cut into 8 pieces
salt to taste
white pepper to taste
3 Tbsp. chopped fresh chives
1 lb. bay scallops
1 lb. fresh fettuccine or dried

Preparation

Combine half and half, 3 tablespoons lemon juice, chicken bouillon and lemon rind in small heavy saucepan.
Simmer until reduced to 3/4 cup, about 20 minutes. Reduce heat to very low. Whisk in butter, one tablespoon at a time, until incorporated into mixture. Season with salt and pepper. Add chives.
Set aside and keep warm.