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To make scallops in cream sauce with spinach fettuccine you will need
Ingredients
| 1 | ounce | Mushrooms; sliced | | 1/2 | ounces | Butter | | 4 | ounces | scallops | | 7 3/4 | oz | Spinach-fettuccine-noodles | | | Parmesan cheese; grated | | | Parsley; chopped |
| | CREAM SAUCE | | | | 1 1/4 | oz | 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 | ounces | Lemon juice | | | Salt; to taste | | | Pepper; to taste | | 2 | dashes | Cayenne pepper |
Instructions
Sauté mushroom 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: 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.
Arrange well-drained noodles on serving plate
and top with creamed scallops.
Garnish the Scallops in cream sauce with spinach fettucine with cheese and parsley.
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Wed 30 Jan 2008
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