Alaska Scallops In Cream Sauce With Spinach Fettuccine
pasta
1 oz mushrooms; sliced
1/2 oz butter
4 oz alaska scallops; thawed
4 oz cream sauce
1 1/2 cup spinach fettuccine noodles; cooked al dente
1 parmesan cheese; grated
1 parsley; chopped
----CREAM SAUCE----
1/4 cup shallots; minced
1 1/2 teaspoon garlic; minced
1 1/2 oz butter
2 oz dry vermouth
1 1/3 quart heavy cream
1/2 oz lemon juice
1 salt and white pepper
Sauté mushroom in butter about 1 minute. Add Alaska 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.
Cream Sauce: Sauté 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.
(My note: this recipe isn't put together very well. Although the first seven ingredients look about right for one generous serving, the ingredients for the cream sauce looks to make about 8 servings. - Rooby)
From the Alaska Seafood Marketing Institute.
Recipe by: Alaska Seafood Marketing Institute
Yield: 1 servings
