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Scallops in Cream Sauce with Spinach Fettuccine
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- #17663
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 ounces mushrooms, sliced
1 ounce butter
8 ounces scallops
8 ounces cream sauce (recipe below)
2 cups spinach fettuccine noodles, cooked al dente
Parmesan cheese, grated
parsley, chopped
Cream Sauce
1/4 cup shallots, minced
2 teaspoons garlic, minced
2 ounces butter
2 ounces dry vermouth
1 cup heavy cream
1/2 ounce lemon juice
salt, to taste
black pepper, to taste
1 dash cayenne pepper
directions
Prepare cream sauce by sauteing shallots and garlic in butter until transparent. De-glaze pan with vermouth.
Add cream, bring to simmer and reduce by 1/3-1/2 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Hold warm for service.
Saute mushrooms in butter about 1 minute. Add 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.
added by
recipeway
nutrition data
1191 calories, 81 grams fat, 77 grams carbohydrates, 34 grams protein per serving.
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