12 Diver Scallops (sea)
2 Tablesoons Butter
2 Tablespoons Flour
1 cup Seafood Stock or Chicken Stock
1 Tablespoon Sugar
1 cup shredded Parmesan Cheese
1 cup grated Gruyere Cheese
One bag of Spinach Fettuccini
Preheat oven to 450 degrees. (Convection oven to 425 degrees)
Rinse and pat dry the scallops. Dip cut ends in sugar,. In an ovenproof skillet, melt butter and when hot, sear the scallops until the sugar has caramelized and they have a rich brown color on both ends. Place in preheated oven and roast until done, approximately 10-12 minutes depending on thickness. Do not over-cook the scallops.
While scallops are roasting, make the cheese sauce by melting the butter in a sauce pan. Add the flour and cook until mixture no longer bubbles. Continue to boil and add stock until mixture thickens a little.
Add the cheese and cook, but no boiling, Add more stock if necessary until you get the desired consistency.
While scallops are roasting, prepare pot of boiling water for Fettuccini.
Cook according to package directions and strain but do not rinse. Return Fettuccini to pot and pour in the cheese sauce and toss.
Can serve with a rich Pinot Noir Wine.