Scallops in Cream Sauce With Spinach Fettuccine

• Preparation Time: 25 minutes
• Cook time: 10 minutes
• Yield: 8 servings

Ingredients:

• 2 lbs Scallops
• 8 oz fresh Mushrooms, sliced
• 4 oz Butter
• 1 quart Cream Sauce
• 12 cups Spinach Fettuccine Noodles, cooked al-dente
• Parmesan Cheese, grated
• Parsley, chopped

Cream Sauce:

• 1/4 cup Shallots, minced
• 1 1/2 tsp Garlic, minced
• 1 1/2 oz Butter
• 2 oz dry Vermouth
• 1 1/3 quarts Heavy Cream
• 1/2 oz Lemon Juice
• White Pepper and Salt, to taste

Cream Sauce Directions:

Sauté shallots and garlic in butter until transparent. De-glaze 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.

Directions:

Sauté mushrooms in butter about 1 minute. Add 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 a serving plate and top with creamed scallops. Garnish with Parmesan cheese and parsley.