1/2 c. firmly packed fresh parsley
1 shallot or sm. onion, minced
1/2 stick butter
1/2 c. chicken broth
1 1/2 c. Half and Half
1 c. Parmesan cheese
1/3 c. fresh parsley
3/4 lb. bay scallops
Nutmeg
Salt
Pepper

Co ok shallots and parsley in butter over medium heat or until shallots are soft. Add broth and reduce to 6 tablespoons. Add scallops and cook for 1 minute over moderately high heat. Add Half and Half and simmer 2 minutes.

Remove from heat and stir in 1/3 cup parsley and seasonings to taste. Add 1 cup Parmesan cheese. Serve over green fettuccine and sprinkle with parsley and Parmesan cheese. Serves 4-6.

We don't always get everything we want, but to balance that,
think of all the things we don't get that we don't want.