Scallops in Cream Sauce with Spinach Fettuccine Seafood Recipe

Scallops In Cream Sauce With Spinach Fettuccine Seafood Recipe

Ingredients

• 1 ounce mushrooms — sliced
• 1/2 ounce butter
• 4 ounces scallops — thawed
• 4 ounces cream sauce
• 1 1/2 cups spinach fettuccine noodles — cooked al dente
• parmesan cheese — grated.
• parsley — chopped.

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
• salt and white pepper.

Method

1. Saute mushroom in butter about 1 minute
2. Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque
3. Add cream sauce; bring to simmer and cook 1 minute
4. Arrange well-drained noodles on serving plate and top with creamed scallops
5. Garnish with cheese and parsley
6. Cream Sauce: Saute shallots and garlic in butter until transparent
7. Deglaze pan with vermouth
8. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened
9. Add lemon juice and season to taste with salt and pepper
10. Hold warm for service

Full List of Sauce Recipes
Full List of Scallop Recipes