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  • Alaska Scallops In Cream Sauce With Spinach Fettucine

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    Alaska Scallops In Cream Sauce With Spinach Fettucine
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 ounce mushrooms sliced
    • 1/2 ounce butter
    • 4 ounce scallops thawed
    • 4 ounce Cream Sauce (see below)
    • 1 1/2 c. spinach fettucine noodles cooked al dente Grated Parmesan cheese Minced fresh parsley
    • 1/4 c. chopped shallots
    • 1 1/2 tsp chopped garlic
    • 1 1/2 ounce butter
    • 2 ounce dry vermouth
    • 1 1/3 quart heavy cream
    • 1/2 ounce lemon juice Salt to taste Freshly-grnd black white to taste

    Directions

    1. Saute/fry mushrooms in butter about 1 minute. Add in scallops and continue cooking 2 to 3 min just till flesh is opaque. Add in Cream Sauce; bring to simmer and cook 1 minute.
    2. Cream Sauce: Saute/fry shallots and garlic in butter till transparent. Deglaze pan with vermouth. Add in cream; bring to simmer and reduce by 1/3 or possibly till slightly thickened. Add in lemon juice and season to taste with salt and pepper. Hold hot for service. (Makes 1 qt for 8 servings of 4 oz each)
    3. Arrange well-liquid removed noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.
    4. This recipe yields 1 serving.

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