How to Cook Perfect Seafood Fettuccini a la ScottyG

Seafood Fettuccini a la ScottyG.

Seafood Fettuccini a la ScottyG highly diverse and own mind sense that unique. Several kinds of Seafood Fettuccini a la ScottyG recipes are also enough convenient to process and do not pick up long. Although not everyone likes Seafood Fettuccini a la ScottyG food, now few people are getting attached and like the sundry Seafood Fettuccini a la ScottyG foods on hand. This can be visible from the number of restaurants that prepare Seafood Fettuccini a la ScottyG as one of the serving. You can have Seafood Fettuccini a la ScottyG using 23 ingredients and 5 steps. Here is how you cook it.

Ingredients of Seafood Fettuccini a la ScottyG

1. Prepare 1 stick of salted butter.
2. Prepare 4 oz of flour.
3. Prepare 2 pounds of Fettuccini cooked aldente.
4. Prepare 2 cups of White wine, dry.
5. It's of Small broccoli flowerettes, thimble sized.
6. You need 1 lb of sea scallops halved.
7. You need 1 lb of pnd shrimp.
8. Prepare 8 oz of chiffonade of fresh basil.
9. You need 6 oz of clam base.
10. It's 1 lb. of Pounded and scored squid.
11. Prepare 1 lb. of frozen clams.
12. Prepare 1 lb. of diced salmon.
13. It's 1 lb. of Julienne and blanched carrots.
14. It's 1 lb. of Julienne zucchini.
15. You need 1 lb. of Thinly, sliced on the bias scallions.
16. Prepare 1 lb. of Sliced mushrooms.
17. Prepare 1 lb. of Julienne, red, bell pepper.
18. Prepare 2 cups of milk.
19. It's 2 quarts of heavy cream.
20. Prepare 1 lb of grated parmesan.
21. Prepare .5 lb of grated Romano.
22. You need .5 lb of grated mozzarella.
23. You need 1 package of boursin cheese.

Seafood Fettuccini a la ScottyG instructions

1. The beauty of this recipe is that it allows one to make made to order seafood fettuccini quickly. I prep and combine the veggies in a freezer bag first. Then I prep each seafood in freezer bags..
2. I then make the mornay sauce by heating the butter on a saute pan slowly until the water has boiled off. Now add the flour and whisk briskly until the roux is cooked and slightly nutty. Now increase the heat and add the milk while whisking. One must watch closely and whisk vigorously..
3. Now slowly whisk in your cheeses using cream as needed. Finish the sauce with cream.
4. Now you have everything you need to make seafood fettuccini to order from your ingredients. Since I like everything, I'll make my first batch with everything!!!!!.
5. Using a large saute pan I heat some butter. I then toss in a bit of each seafood. When that is almost cooked I add the veggie mix. I cook this stuff on high. When the veggies are done, I deglaze with white wine and add the sauce and pasta. I finish each plate with a sprinkling of chiffonade of basil..

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