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Recipe: Alaska Scallops In Cream Sauce With Spinach Fettucine
Similar Categories: Alaska, Scallops, Cream, Sauce, Spinach, Fettucine
. 1 oz. mushrooms, sliced
. 1/2 oz. Butter
. 4 oz. Alaska scallops, thawed
. 4 oz. Cream Sauce*
. 1-1/2 cups spinach fettucine noodles, cooked al dente
. Parmesan cheese, grated
. Parsley, chopped
Sauté mushrooms in butter about 1 minute. Add Alaska scallops and continue
cooking 2 to 3 minutes just until flesh is opaque. Add Cream Sauce; bring to
simmer and cook 1 minute. Arrange well-drained noodles on serving plate and
top with creamed scallops. Garnish with cheese and parsley. Makes 1 serving.
Cream Sauce
. 1/4 cup shallots, minced
. 1-1/2 tsp. garlic, minced
. 1-1/2 oz. butter
. 2 oz. dry vermouth
. 1-1/3 quarts heavy cream
. 1/2 oz. lemon juice
. White pepper and salt, to taste
Sauté shallots and garlic in butter until transparent. Deglaze pan with
vermouth. Add cream; bring to simmer and reduce by 1/3 or until slightly
thickened.
Add lemon juice and season to taste with salt and pepper. Hold warm for
service
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