1 ounce mushrooms, sliced
1/2 ounce butter
4 ounces Alaska scallops, thawed
4 ounces cream sauce
1 1/2 cups spinach fettuccine noodles, cooked al dente
Parmesan cheese, grated
Parsley, chopped
CREAM SAUCE
1/4 cup shallots, minced
1 1/2 teaspoons garlic, minced
1 1/2 ounces butter
2 ounces dry vermouth
1 1/3 quarts heavy cream
1/2 ounce lemon juice
Salt and white pepper
Servings: 8
1. 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.
2. 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.
1/2 ounce butter
4 ounces Alaska scallops, thawed
4 ounces cream sauce
1 1/2 cups spinach fettuccine noodles, cooked al dente
Parmesan cheese, grated
Parsley, chopped
CREAM SAUCE
1/4 cup shallots, minced
1 1/2 teaspoons garlic, minced
1 1/2 ounces butter
2 ounces dry vermouth
1 1/3 quarts heavy cream
1/2 ounce lemon juice
Salt and white pepper
Servings: 8
1. 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.
2. 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.
