Scallops In Cream Sauce with Spinach Fettucine
Print This Recipe

---

INGREDIENTS 1 ounce mushrooms, sliced 1/2 ounce butter 4-ounces Alaska scallops, thawed 4-ounces 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 scallops and continue cooking 2 to 3 minutes or just until flesh is opaque. Add Cream Sauce; bring to a 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 teaspoons garlic, minced 1-1/2 ounces butter 2-ounces dry vermouth 1-1/3 quarts heavy cream 1/2-ounce lemon juice White pepper and salt, to taste Sauté shallots and garlic in butter until transparent. Deglaze pan with vermouth. Add cream; bring to a simmer and reduce by 1/3 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Keep warm until ready to use.