Recently I made a fettuccine sauce, using 1 stick of butter, 1 half pint of heavy cream, 1 pinch oregano, basil, and parsley, salt and pepper to taste, a quarter cup of parmesan cheese, and a pound of scallops (fresh or frozen).
Melt butter. Lower temperature to medium-low, add cream, herbs, cheese, and salt and pepper.Bring to a simmer mixing out all lumps of cheese. Sauce should be thick. Fry scallops in butter while sauce is cooking.
Serve over pasta and scallops.
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