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Alaska Scallops in Cream Sauce with Spinach Fettuccine

A home-style Alaska Scallops in Cream Sauce with Spinach Fettuccine made with Mushrooms Sliced, Butter, Alaska Scallops Thawed, Cream Sauce, and Parmesan Cheese Grated. Scale it up or down for the number of people at the table.

Ingredients

• 1 oz
• 1/2 oz
• 4 oz
• 4 oz
• 1 1/2 cup
• Parmesan Cheese Grated
• Parsley Chopped
• 1/4 cup
• 1 1/2 tsp
• 1 1/2 oz
• 2 oz
• 1 1/3 qt
• 1/2 oz
• Salt
• Pepper
• 2 dash

Method (preview)

1. 1

   Sauté mushroom in butter about 1 minute.

2. 2

   Add Alaska scallops and continue cooking 2 to 3 minutes just until flesh is opaque.

3. 3

   Add cream sauce; bring to simmer and cook 1 minute.

4. 4

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

5. 5

   Garnish with cheese and parsley.

6. 6

   Cream Sauce: Sauté shallots and garlic in butter until transparent.

7. 7

   Deglaze pan with vermouth.

8. 8

   Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.

9. 9

   Add lemon juice and season to taste with salt and pepper.

10. 10

    Hold warm for service.

11. 11

    Recipe by: Alaska Seafood Marketing Institute

12. 12

    Posted to CHILE-HEADS DIGEST V4 #284 by "Christopher E. Eaves"