Alaska Scallops In Cream Sauce With Spinach Fettucine

Recipe Ingredients

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

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.

Source:
"Alaska Seafood Marketing Institute at http://www.alaskaseafood.org"

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