Alaska scallops in cream sauce with spinach fettuccine
1 Servings
Ingredients
| Quantity | 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 |
Directions
CREAM SAUCE
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