Recipe Category: Seafood
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Ingredients
- 1 ounce mushrooms — sliced
- 1/2 ounce butter
- 4 ounces scallops — thawed
- 4 ounces Cream Sauce — (see below)
- 1 1/2 cups spinach fettucine noodles — cooked al dente
- grated Parmesan cheese.
- chopped fresh parsley.
- *** CREAM SAUCE ***
- 1/4 cup minced shallots
- 1 1/2 teaspoon minced garlic
- 1 1/2 ounce butter
- 2 ounces dry vermouth
- 1 1/3 quarts heavy cream
- 1/2 ounce lemon juice
- salt — to taste.
- freshly-ground black white — to taste.
Method
- 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
- This recipe yields 1 serving
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