| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter |
| 6 |
oz |
Button mushrooms; 1/4 inch slices |
| 6 |
|
Shallots; medium, finely |
|
|
; chopped |
| 4 |
|
Cloves garlic; finely chopped |
| 4 1/2 |
c |
Heavy cream |
| 2 |
tb |
Gin |
| 1 |
tb |
Dry vermouth |
| 3/4 |
ts |
Salt |
| 3/4 |
lb |
Scallops; meduim, cut in |
|
|
; quarters |
INSTRUCTIONS
In a large suasepan or skillet, melt the butter over moderate heat. Add the
mushrooms, shallots, and garlic; sauté.until tender, about 2-3 minutes.
Add the cream, gin and vermouth and salt. Increase heat and gently boil
until the mixture is reduced by a third, about 15-20 minutes while stiring
constantly to prevent burning.
Stir in scallpos and simmer 2 to 3 minutes more. Do not over cook the
scallops or they will be tough.
Serve immediately over thin spaghetti or angel hair pasta.
Per serving: 1249 Calories (kcal); 123g Total Fat; (88% calories from fat);
21g Protein; 15g Carbohydrate; 457mg Cholesterol; 645mg Sodium Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 24 1/2 Fat;
0 Other Carbohydrates
Recipe by: N. Kolpas
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