Alaska Scallops In Cream Sauce With Spinach Fettucine Recipe - Cooking Index
Alaska Scallops In Cream Sauce With Spinach Fettucine Recipe - Cooking Index
| 1 oz | Mushrooms - sliced | |
| 1/2 oz | Butter | |
| 4 oz | Scallops - thawed | |
| 4 oz | 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 teaspoons | Minced garlic | |
| 1 1/2 oz | Butter | |
| 2 oz | Dry vermouth | |
| 1 1/3 x | Heavy cream | |
| 1/2 oz | Lemon juice | |
| Salt - to taste | ||
| Freshly-ground black white - to taste |
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.
Cream Sauce: Saute 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. (Makes 1 quart for 8 servings of 4 ounce each)
Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.
This recipe yields 1 serving.
Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org
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