Scallops with Mushroom Pasta

SCALLOPS WITH MUSHROOM PASTA

(Serves 4 to 6)

12-ounce package fettuccine noodles

2 tablespoons olive oil

1 pound of mushrooms with stems trimmed and thinly sliced

¼ cup chopped onions

1 tablespoon minced garlic

3 teaspoons minced fresh thyme

1 1/2 teaspoon salt

1 teaspoon fresh ground black pepper

4 cups heavy whipping cream

1 ½ cups shredded parmesan cheese

1 teaspoon butter

1 pound scallops

1 tablespoon cornstarch

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to pot. Cover to keep warm.

Meanwhile, in a large saute pan, heat 2 tablespoons olive oil over medium heat.  Add the mushrooms and cook, stirring until soft, and then add onions, garlic, thyme, salt and pepper, stirring until fragrant. Add whipping cream and bring to a boil. Add corn starch and stir.  Reduce the heat and simmer until the sauce thickens. You want it to look like gravy.

In another saute pan, add 1 teaspoon butter and 1 teaspoon olive oil, saute the scallops about 2 to 3 minutes on each side.

Add the scallops to the mushroom sauce; add the cheese and noodles and stir.

One of my favorite places to eat is this local Italian restaurant Bruno's, here in Little Rock. Its been around forever. It has the best Italian food in town. They  have scallops with mushroom sauce. I ordered it every time, so I could figure out what was in it. I love it. This is as close to it as I could get. I have to say, I did good.  Be careful not to over cook your scallops, or they become like rubber.

Be Sweet and Stay Sweet!