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Scallops in Cream Sauce




Source of Recipe


chef2chef


List of Ingredients




2 oz. Mushrooms, sliced
1 oz. butter
8 oz scallops
8 oz cream sauce (recipe below)
2 cups spinach fettuccine noodles, cooked al dente
parmesan cheese; grated
parsley, chopped

Cream Sauce

1/4 cup shallots, minced
2 tsp. Garlic, minced
2 oz butter
2 oz dry vermouth
1 cup heavy cream
1/2 oz lemon juice
salt; to taste
pepper, to taste
1 dash cayenne pepper



Recipe



Prepare Cream Sauce by sautéing shallots and garlic in butter until transparent.
Deglaze pan with vermouth.

Add cream, bring to simmer and reduce by 1/3-1/2 or until slightly thickened.
Add lemon juice and season to taste with salt and pepper.

Hold warm for service.

Sauté 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.

Arrange well-drained noodles on serving plate and top with creamed scallops.
Garnish with cheese and parsley.