Alaska Scallops In Cream Sauce With Spinach Fettucine Recipe

• 1 ounce mushrooms sliced
• 1/2 ounce butter
• 4 ounce scallops thawed
• 4 ounce Cream Sauce (see below)
• 1 1/2 c. spinach fettucine noodles cooked al dente Grated Parmesan cheese Minced fresh parsley
• 1/4 c. chopped shallots
• 1 1/2 tsp chopped garlic
• 1 1/2 ounce butter
• 2 ounce dry vermouth
• 1 1/3 quart heavy cream
• 1/2 ounce lemon juice Salt to taste Freshly-grnd black white to taste

1. Saute/fry mushrooms in butter about 1 minute.
2. Add in 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. Cream Sauce: Saute/fry shallots and garlic in butter till transparent.
5. Deglaze pan with vermouth.
6. Add in cream; bring to simmer and reduce by 1/3 or possibly till slightly thickened.
7. Add in lemon juice and season to taste with salt and pepper.
8. Hold hot for service.
9. (Makes 1 qt for 8 servings of 4 oz each)
10. Arrange well-liquid removed noodles on serving plate and top with creamed scallops.
11. Garnish with cheese and parsley.
12. This recipe yields 1 serving.

mushrooms, butter, cream sauce, noodles, shallots, garlic, butter, heavy cream, lemon juice salt

Taken from cookeatshare.com/recipes/alaska-scallops-in-cream-sauce-with-spinach-fettucine-62974 (may not work)