Fettuccine With Bay Scallops In Cream Sauce - cooking recipe

Ingredients

1 cup clam juice, bottled
1/4 cup heavy cream
3 tablespoons lemon juice
1 teaspoon lemon rind, grated
1 tablespoon butter
salt and pepper
1/4 teaspoon cayenne pepper
3 tablespoons fresh chives, chopped
1 lb bay scallop
1 lb fettuccine pasta

Preparation

Combine clam juice, cream, lemon juice, and rind in a small, heavy saucepan. Simmer until liquid is reduced to 3/4 cup, about 15 minutes.
Reduce heat to very low.
Whisk in butter.
Season with salt and pepper and cayenne pepper; add chives.
Set aside and keep warm.
Steam scallops in a covered steamer over simmering water for 1 to 2 minutes, or until just barely cooked.
Remove scallops from steamer and set aside.
Meanwhile, cook pasta until al dente. Drain; return to pan.
Add warm lemon-chive sauce and scallops; toss to coat.
Serve immediately.