Scallops in Cream Sauce with Spinach Fettucine Seafood Recipe

Scallops In Cream Sauce With Spinach Fettucine Seafood Recipe

Ingredients

• 1 ounce mushrooms — sliced
• 1/2 ounce butter
• 4 ounces scallops — thawed
• 4 ounces Cream Sauce — (see below)
• 1 1/2 cups spinach fettucine noodles — cooked al dente
• grated Parmesan cheese.
• chopped fresh parsley.
• *** CREAM SAUCE ***
• 1/4 cup minced shallots
• 1 1/2 teaspoon minced garlic
• 1 1/2 ounce butter
• 2 ounces dry vermouth
• 1 1/3 quarts heavy cream
• 1/2 ounce lemon juice
• salt — to taste.
• freshly-ground black white — to taste.

Method

1. Saute mushrooms 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. Cream Sauce: Saute shallots and garlic in butter until transparent
5. Deglaze pan with vermouth
6. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened
7. Add lemon juice and season to taste with salt and pepper
8. Hold warm for service
9. Makes 1 quart for 8 servings of 4 ounce each
10. Arrange well-drained noodles on serving plate and top with creamed scallops
11. Garnish with cheese and parsley
12. This recipe yields 1 serving

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