Rainbow Trout Fettuccini - Riverence Provisions

Ingredients

• 1 tablespoon butter
• 1 cup onion, chopped
• 4 garlic cloves
• 4 (3-5-oz.) Riverence Rainbow Trout Fillets, thawed and patted dry
• 1 lb. medium shrimp, peeled and deveined
• 1 lb. sea scallops, pat dry
• 2 cups half and half
• ½ teaspoon sea salt
• ¼ teaspoon pepper
• ½ cup grated Asiago cheese
• ½ cup grated fresh Parmesan, divided
• 8 cups cooked fettuccine (1 pound uncooked)
• Parsley for garnish, chopped
• Lemon for garnish