Scallops in Cream Sauce with Spinach Fettuccine Recipe

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.

nutrition data