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Directions: Sauté mushroom in butter about 1 minute. Add Alaska 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 serving plate
and top with creamed scallops. Garnish with cheese and parsley.
Cream Sauce: Sauté shallots and garlic in butter until transparent. Deglaze
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 for service.
| Ingredients:
1 Ounce(s) Mushrooms, sliced
1/2 Ounce(s) Butter
4 Ounce(s) Alaska scallops, thawed
4 Ounce(s) Cream sauce
1 1/2 Cup(s) Spinach fettuccine noodles
1/4 Cup(s) Shallots, minced
1 1/2 Teaspoon(s) Garlic, minced
2 Ounce(s) Dry vermouth
1 1/3 Quart(s) Heavy cream
1/2 Ounce(s) Lemon juice
2 Dash(s) Cayenne pepper |
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