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.