Alaska Scallops In Cream Sauce With Spinach Fettucine Recipe - Cooking Index
1 oz | 28g | Mushrooms - sliced |
1/2 oz | 14g | Butter |
4 oz | 113g | Scallops - thawed |
4 oz | 113g | Cream Sauce - (see below) |
1 1/2 cups | 355ml | Spinach fettucine noodles - cooked al dente |
Grated Parmesan cheese | ||
Chopped fresh parsley | ||
Cream Sauce | ||
1/4 cup | 23g / 0.8oz | Minced shallots |
1 1/2 teaspoons | 7.5ml | Minced garlic |
1 1/2 oz | 42g | Butter |
2 oz | 56g | Dry vermouth |
1 1/3 | Heavy cream | |
1/2 oz | 14g | Lemon juice |
Salt - to taste | ||
Freshly-ground black white - to taste |
Saute 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.
Cream Sauce: Saute 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. (Makes 1 quart for 8 servings of 4 ounce each)
Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.
Source:
"Alaska Seafood Marketing Institute at http://www.alaskaseafood.org"
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