Cooking Index - Cooking Recipes & IdeasAlaska Scallops In Cream Sauce With Spinach Fettucine Recipe - Cooking Index

Alaska Scallops In Cream Sauce With Spinach Fettucine

Type: Fish, Shellfish
Courses: Main Course
Serves: 1 people

Recipe Ingredients

1 oz 28gMushrooms - sliced
1/2 oz 14gButter
4 oz 113gScallops - thawed
4 oz 113gCream Sauce - (see below)
1 1/2 cups 355mlSpinach fettucine noodles - cooked al dente
  Grated Parmesan cheese
  Chopped fresh parsley
  Cream Sauce
1/4 cup 23g / 0.8ozMinced shallots
1 1/2 teaspoons 7.5mlMinced garlic
1 1/2 oz 42gButter
2 oz 56gDry vermouth
1 1/3   Heavy cream
1/2 oz 14gLemon juice
  Salt - to taste
  Freshly-ground black white - to taste

Recipe Instructions

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.

"Alaska Seafood Marketing Institute at"


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