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Scallops in Cream Sauce




Source of Recipe


Internet


List of Ingredients




1 oz Mushrooms; sliced
1/2 oz Butter
4 oz scallops; thawed
4 oz Cream sauce
1 1/2 c Spinach fettuccine noodles;-cooked al dente
Parmesan cheese; grated
Parsley; chopped

CREAM SAUCE
1/4 c Shallots; minced
1 1/2 ts Garlic; minced
1 1/2 oz Butter
2 oz Dry vermouth
1 1/3 qt Heavy cream
1/2 oz Lemon juice
Salt; to taste
Pepper; to taste
2 ds Cayenne pepper


Recipe



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.

Cream Sauce: Saut� 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.