Recipe - Alaska Scallops In Cream Sauce With Spinach Fettuccine

1 ounce Mushrooms; cut or sliced up
One half ounce Butter
4 ounce Alaska scallops; thawed
4 ounce Cream sauce
1 One half cup Spinach fettuccine noodles;
cooked al dente
Parmesan cheese; grated
Parsley; chopped

CREAM SAUCE
One fourth cup Shallots; minced
1 One half teaspoon Garlic; minced
1 One half ounce Butter
2 ounce Dry vermouth
1 1/3 qt Heavy cream
One half ounce Lemon juice
Salt; to taste
Pepper; to taste
2 ds Cayenne pepper

Sauté 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 welldrained noodles on serving plate
and top with creamed scallops. Garnish with cheese and parsley.

Cream Sauce: Sauté 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 CHILEHEADS DIGEST V4 #284 by "Christopher E. Eaves"
cea260@airmail.net on Jan 26, 1998