Name: Alaska Scallops in Cream Sauce with Spinach Fettuccine
Ingredients: 1 oz Mushrooms; sliced; 1/2 oz Butter; 4 oz Alaska scallops; thawed; 4 oz Cream sauce; 1 1/2 c Spinach fettuccine noodles; cooked al dente; Parmesan cheese; grated; Parsley; chopped; 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

CATEGORY	CUISINE	TAG	YIELD
Dairy		Casseroles	1	Servings

INGREDIENTS

1	oz	Mushrooms; sliced
1/2	oz	Butter
4	oz	Alaska scallops; thawed
4	oz	Cream sauce
1 1/2	c	Spinach fettuccine noodles; cooked al dente
		Parmesan cheese; grated
		Parsley; chopped
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

INSTRUCTIONS

CREAM SAUCE
Saut&copy; mushroom 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.
Cream Sauce: Saut&copy; 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.
Recipe by: Alaska Seafood Marketing Institute
Posted to CHILE-HEADS DIGEST V4 #284 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 26, 1998

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