Alaska scallops in cream sauce with spinach fettuccine

Yield: 1 Servings

Measure Ingredient
1 ounce Mushrooms; sliced
½ ounce Butter
4 ounces Alaska scallops; thawed
4 ounces Cream sauce
1½ cup Spinach fettuccine noodles; cooked al dente
Parmesan cheese; grated
Parsley; chopped
¼ cup Shallots; minced
1½ teaspoon Garlic; minced
1½ ounce Butter
2 ounces Dry vermouth
1⅓ quart Heavy cream
½ ounce Lemon juice
Salt; to taste
Pepper; to taste
2 dashes Cayenne pepper


Sauté mushroom 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.

Cream Sauce: Sauté shallots and garlic in butter until transparent. Deglaze pan with vermouth. Add cream; bring to simmer and reduce by ⅓ or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Hold warm for service.

Recipe by: Alaska Seafood Marketing Institute Posted to CHILE-HEADS DIGEST V4 #284 by "Christopher E. Eaves" <cea260@...> on Jan 26, 1998

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