Alaskan Scallops in Cream Sauce With Spinach Fettuccine Ingredients      8 oz fresh Mushrooms, sliced      4 oz Butter      2 lb Alaska Scallops      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 www.FishEx.com

Alaskan Scallops in Cream Sauce With Spinach Fettuccine Directions 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). www.FishEx.com