Alaska Scallops In Cream Sauce With Spinach Fettuccine Recipe
Servings: 1
Ingredients
- 1 ounce Mushrooms, sliced
- 1/2 ounce Butter
- 4 ounce Alaska scallops, thawed
- 4 ounce Cream sauce
- 1 1/2 c. Spinach fettuccine noodles, cooked al dente Parmesan cheese, grated Parsley, minced
- 1/4 c. Shallots, chopped
- 1 1/2 tsp Garlic, chopped
- 1 1/2 ounce Butter
- 2 ounce Dry vermouth
- 1 1/3 quart Heavy cream
- 1/2 ounce Lemon juice Salt, to taste Pepper, to taste
- 2 dsh Cayenne pepper
Directions
- Saute/fry mushroom in butter about 1 minute. Add in Alaska scallops and continue cooking 2 to 3 min just till flesh is opaque. Add in cream sauce; bring to simmer and cook 1 minute. Arrange well-liquid removed noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.
- Cream Sauce: Saute/fry shallots and garlic in butter till transparent. Deglaze pan with vermouth. Add in cream; bring to simmer and reduce by 1/3 or possibly till slightly thickened. Add in lemon juice and season to taste with salt and pepper. Hold hot for service.
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