I added 1 cup of heavy cream to create a pasta sauce, as was suggested in the note by the chef, and I served it over zucchini noodles.
The sauce was thin and runny, but ridiculously tasty. I would recommend making the sauce separately from the scallops so that it has time to reduce and thicken, and you are able to get more of a sear on your scallops.
Also, if you're considering using zucchini noodles, I recommend against long, thick strips (like fettucine) and opt for thinner slicing (like angel hair). Thick zucchini noodles fight against the small scallops and don't soak up enough sauce.
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I added 1 cup of heavy cream to create a pasta sauce, as was suggested in the note by the...