Scallops and mushroom martini pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick unsalted butter | |
| 6 | ounces | Button mushrooms; 1/4 inch slices |
| 6 | Shallots; medium, finely | |
| ; chopped | ||
| 4 | Cloves garlic; finely chopped | |
| 4½ | cup | Heavy cream |
| 2 | tablespoons | Gin |
| 1 | tablespoon | Dry vermouth |
| ¾ | teaspoon | Salt |
| ¾ | pounds | Scallops; meduim, cut in |
| ; quarters | ||
Directions
In a large suasepan or skillet, melt the butter over moderate heat. Add the mushrooms, shallots, and garlic; sauté‚until tender, about 2-3 minutes.
Add the cream, gin and vermouth and salt. Increase heat and gently boil until the mixture is reduced by a third, about 15-20 minutes while stiring constantly to prevent burning.
Stir in scallpos and simmer 2 to 3 minutes more. Do not over cook the scallops or they will be tough. Serve immediately over thin spaghetti or angel hair pasta.
Per serving: 1249 Calories (kcal); 123g Total Fat; (88% calories from fat); 21g Protein; 15g Carbohydrate; 457mg Cholesterol; 645mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 24½ Fat; 0 Other Carbohydrates
Recipe by: N. Kolpas
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