Alaska Scallops in Cream Sauce with Spinach Fettuccine

Title:
Alaska Scallops in Cream Sauce with Spinach Fettuccine

Yield:
1 Servings

Categories:
Casseroles




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





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