Cinnamon Scallops with Fettucini

The one thing about having a recipe/cooking blog is it forces us to look for new things to try. For years, I have accumulated cook books, and used them here and there.  Looking for new things to blog about has made my old cookbooks seem like an endless source of ideas!  It is really the first time in a long time that cooking has been fun!  This recipe originally called for curry powder instead of cinnamon.  Since neither my husband or I are super fond of curry, I decided to substitute cinnamon, not knowing how it would taste. The mild flavor of the cinnamon turned out to be a perfect combo with the scallops and fettucini.

INGREDIENTS

8 oz. fettuccini
1/4 cup flour
1 teaspoon ground cinnamon
Black pepper, to taste
5-6 mushrooms, cut in half (optional)
1 lb. sea scallops
2 T. Olive oil
1 cup Chicken broth
1/4 cup heavy cream
Parsley

1.  Cook fettucini al dente according to package instructions. Drain
2.  Whisk flour, cinnamon and black pepper.  Dredge scallops in mixture, tapping off any excess.

3.  Heat oil until very hot in nonstick skillet.  Add scallops and mushrooms. Sear scallops 2 minutes per side until golden.  Transfer to platter and keep warm.

4.  Add chicken stock and cream to the pan.  Bring to a boil, scraping up any browned bits on bottom of pan with wooden spoon.  Add more pepper if desired.

5.  Cook 2 minutes until slightly thickened.

6.  Add hot fettuccini to sauce; toss.  Transfer to serving platter.  Top with scallops and sprinkle with parsley.  

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