Scallops Lori

• 4 shallots (chopped)
• 12 cup dry white wine
• 12 cup cider vinegar
• 14 cup heavy cream
• 1 lb butter (cold, chopped)
• salt & fresh ground pepper (to taste)
• non-stick butter-flavored cooking spray (as needed)
• 1 12 lbs large scallops (dried well)
• 1 lb mushroom (sliced thin)
• 12 lb spinach (stemmed, chopped)
• 12 lb smoked salmon (chopped)
• 12 ounces small shaped pasta (cooked, drained)

1. Place shallots, wine and vinegar in a saucepan.
2. Bring to a boil.
3. Reduce.
4. Simmer until reduced by 90%.
5. Add cream.
6. Bring to a simmer.
7. Remove from heat.
8. Whisk in butter 1 tablespoons at a time until each is melted, returning briefly to heat as needed.
9. Season.
10. Keep warm on the back of the stove.
11. Meanwhile, heat a skillet coated with non-stick until very hot.
12. Sear scallops 1-2 minutes each side or until golden.
13. Stir in the sauce, mushrooms, spinach and salmon.
14. Heat until spinach is wilted.
15. Toss with pasta.
16. Serve hot.

shallots, white wine, cider vinegar, heavy cream, butter, salt, butter, mushroom, spinach, salmon, pasta

Taken from www.food.com/recipe/scallops-lori-171317 (may not work)