Scallops Fettuccine recipe

Scallops in Cream Sauce with Spinach Fettuccine


	Ingredients:

	2 lbs Alaska Scallops 8 oz fresh Mushrooms, sliced 4 oz Butter 1 quart Cream Sauce 12 cups Spinach Fettuccine Noodles, cooked al-dente Parmesan Cheese, grated Parsley, chopped

	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

	Directions:


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	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 a serving plate and top with creamed scallops. Garnish with parmesan cheese and parsley. Makes 8 servings.


	Cream Sauce Directions: Sauté shallots and garlic in butter until transparent. De-glaze 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. Makes 1 quart (8 servings of 4 oz. each).

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