Alaska Scallops In Cream Sauce With Spinach Fettuccine Recipe

• 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

1. Saute/fry mushroom in butter about 1 minute.
2. Add in Alaska scallops and continue cooking 2 to 3 min just till flesh is opaque.
3. Add in cream sauce; bring to simmer and cook 1 minute.
4. Arrange well-liquid removed noodles on serving plate and top with creamed scallops.
5. Garnish with cheese and parsley.
6. Cream Sauce: Saute/fry shallots and garlic in butter till transparent.
7. Deglaze pan with vermouth.
8. Add in cream; bring to simmer and reduce by 1/3 or possibly till slightly thickened.
9. Add in lemon juice and season to taste with salt and pepper.
10. Hold hot for service.

mushrooms, butter, cream sauce, noodles, shallots, garlic, butter, vermouth, cream, lemon juice salt, cayenne pepper

Taken from cookeatshare.com/recipes/alaska-scallops-in-cream-sauce-with-spinach-fettuccine-62973 (may not work)