Alaska Scallops in Cream Sauce with Spinach Fettuccine
Categories: CasserolesServes: 1 Servings
Ingredients:
- 1 oz Mushrooms; sliced
- 1/2 oz Butter
- 4 oz Alaska scallops; thawed
- 4 oz Cream sauce
- 1 1/2 c Spinach fettuccine noodles;
- -cooked al dente
- Parmesan cheese; grated
- Parsley; chopped
Instructions:
--------------------------------CREAM SAUCE--------------------------------
1/4 c Shallots; minced
1 1/2 ts Garlic; minced
1 1/2 oz Butter
2 oz Dry vermouth
1 1/3 qt Heavy cream
1/2 oz Lemon juice
Salt; to taste
Pepper; to taste
2 ds 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 1/3 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"
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