| 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© 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© 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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