Jennie@ifish
09-05-2004, 09:09 AM
ALASKA SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCINE
1 oz. mushrooms, sliced
1/2 oz. Butter
4 oz. Alaska scallops, thawed
4 oz. Cream Sauce*
1-1/2 cups spinach fettucine noodles, cooked al dente
Parmesan cheese, grated
Parsley, chopped
Sauté mushrooms in butter about 1 minute. Add Alaska 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. Makes 1 serving.
*Cream Sauce
1/4 cup shallots, minced
1-1/2 tsp. garlic, minced
1-1/2 oz. butter
2 oz. dry vermouth
1-1/3 quarts heavy cream
1/2 oz. lemon juice
White pepper and salt, to taste
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. Hold warm for service. Makes 1 quart (8 servings of 4 oz. each).
1 oz. mushrooms, sliced
1/2 oz. Butter
4 oz. Alaska scallops, thawed
4 oz. Cream Sauce*
1-1/2 cups spinach fettucine noodles, cooked al dente
Parmesan cheese, grated
Parsley, chopped
Sauté mushrooms in butter about 1 minute. Add Alaska 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. Makes 1 serving.
*Cream Sauce
1/4 cup shallots, minced
1-1/2 tsp. garlic, minced
1-1/2 oz. butter
2 oz. dry vermouth
1-1/3 quarts heavy cream
1/2 oz. lemon juice
White pepper and salt, to taste
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. Hold warm for service. Makes 1 quart (8 servings of 4 oz. each).