Scallops In Cream Sauce With Spinach Fettuccine

• 1 ounce mushroom, sliced
• 1/2 ounce butter
• 4 ounces scallops, thawed
• 4 ounces cream, sauce (below)
• 1 1/2 cups spinach fettuccine, cooked al dente
• parmesan cheese, grated
• parsley, chopped
• CREAM SAUCE
• 1/4 cup shallot, minced
• 1 1/2 teaspoons garlic, minced
• 1 1/2 ounces butter
• 2 ounces dry vermouth
• 1 1/3 quarts heavy cream
• 1/2 ounce lemon juice
• salt and white pepper

1. Saute mushroom in butter about 1 minute.
2. Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
3. Add cream sauce; bring to simmer and cook 1 minute.
4. Arrange well-drained noodles on serving plate and top with creamed scallops.
5. Garnish with cheese and parsley.
6. Cream Sauce:
7. Saute shallots and garlic in butter until transparent.
8. Deglaze pan with vermouth.
9. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
10. Add lemon juice and season to taste with salt and pepper.
11. Serve over fettuccini.

mushroom, butter, cream, spinach fettuccine, parmesan cheese, parsley, cream sauce, shallot, garlic, butter, heavy cream, lemon juice, salt

Taken from www.food.com/recipe/scallops-in-cream-sauce-with-spinach-fettuccine-419887 (may not work)