Total Calories: 760
Sauté seafood in butter 3–6 minutes until scallops turn white. Add sherry and simmer for about one minute. Add cream and bring to a slow boil, stirring constantly. Add egg, garlic, salt, pepper, and a bit of fresh parsley. Stir in cheese until smooth. Add cooked fettuccine and toss well. Garnish with lemon wedges and fresh parsley.
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