Scallops In Hazelnut Cream

Course : Seafoods
Serves: 2
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3 ounces butter
12 ounces scallop
2 ounces frangelica hazelnut liqueur
3 ounces red onion -- julienned
1 cup whole cream
1 tablespoon hazelnuts -- chopped
1 dash salt and pepper

Preparation / Directions:

Saute scallops in butter with a touch of garlic, add Frangelico and reduce to half, add onions and simmer until done. Add cream, salt and pepper to taste, reduce until sauce thickens. Serve with buttered fettuccini noodles or steamed rice, sprinkle with hazelnuts.


Nutritional Information:

498 Calories (kcal); 38g Total Fat; (69% calories from fat); 30g Protein; 8g Carbohydrate; 149mg Cholesterol; 671mg Sodium

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