Good morning here we will give you a recipe seafood fettuccini a la scottyg which is delicious The way preparing it is very easy. You just need to be careful to get results from seafood fettuccini a la scottyg which has aroma and taste that able evoke our tastes.

So that the result of seafood fettuccini a la scottyg, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare seafood fettuccini a la scottyg the delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings required for make

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

Place the cod and shrimp on the tomato mixture; season with salt. Place eggs in a saucepan and cover with cold water. Remove from hot water, cool, peel and chop. Located in San Juan Capistrano, California, the restaurant serves upscale Italian fare using the finest quality ingredients.

How to make:process Seafood Fettuccini a la ScottyG:

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.
6. Done and ready to serve!

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