1 lb. sea scallops
1/3 c. shallots, chopped
1/4 c. butter
4 tbsp. flour
1/2 c. dry white wine
1 1/2 c. light cream
2 tbsp. chives
Dash pepper
1 lb. uncooked fettucini
1 1/4 c. each Parmesan and Romano cheese, freshly grated

Melt butter in saucepan. Saute shallots and scallops. Scallops are done when they first become opaque throughout (do not overcook). Remove the scallops and shallots and cover to keep them warm.

Stir flour into the juices left in the saucepan until all lumps have dissolved; add wine and cream. Continue stirring and cook over medium heat until sauce thickens and bubbles. Stir in cheeses. When almost completely melted, add the scallops and shallots and chives.

Meanwhile, in a large pot bring 5 quarts of water to a boil. Add 2 teaspoons salt and the fettucini. Cook for about 10 minutes or until "al dente" and drain. Place fettucini on warmed serving plate and top with sauce and sprinkle with additional grated cheese. Makes 4-6 servings.