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.