Alaska Scallops in Cream Sauce with Spinach Fettuccine

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Title: Alaska Scallops in Cream Sauce with Spinach Fettuccine
Yield: 1 Servings
Categories: Casseroles


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

--------------------------------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

Saut? 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: Saut? 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"
on Jan 26, 1998