Scallops And Mushroom Martini Pasta Recipe - Cooking Index
Scallops And Mushroom Martini Pasta Recipe - Cooking Index
| 1 x | Unsalted butter | |
| 6 oz | Button mushrooms - 1/4 inch slices | |
| 6 | Shallots - medium, finely chopped | |
| 4 x | Garlic - finely chopped | |
| 4 1/2 cups | Heavy cream | |
| 2 tablespoons | Gin | |
| 1 tablespoon | Dry vermouth | |
| 3/4 teaspoon | Salt | |
| 3/4 lb | Scallops - meduim, cut in quarters |
In a large suasepan or skillet, melt the butter over moderate heat. Add the mushrooms, shallots, and garlic; sauteeuntil tender, about 2-3 minutes.
Add the cream, gin and vermouth and salt. Increase heat and gently boil until the mixture is reduced by a third, about 15-20 minutes while stiring constantly to prevent burning.
Stir in scallpos and simmer 2 to 3 minutes more. Do not over cook the scallops or they will be tough.
Serve immediately over thin spaghetti or angel hair pasta.
Source:
N. Kolpas
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