Scallops Alfredo

• 12 ounces sea scallopsscallop
• 1 1/3 cups light cream or 1 1/3 cups milkmilk
• 3 tablespoons parsley, snippedparsley
• 1 tablespoon cornstarchcornstarch
• 1/4 teaspoon pepperpepper
• 1 tablespoon cooking oiloil
• 3 garlic cloves, mincedgarlic
• 6 ounces spinach fettuccine or 6 ounces fettuccine, cooked and drainedfettuccine
• 1 large tomatoes, cut into wedgestomato
• 1/2 cup parmesan cheese, shreddedparmesan
• parmesan cheese (optional)parmesan
• parsley sprig (optional)parsley

1. 01Thaw scallops, if frozen.
2. 02Cut any large scallops in half; set aside.
3. 03For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
4. 04

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