Recipe - Pasta Wscallops Mushrooms Cream Sauce

6 tablespoon Butter
1 Clove garlic; whole
1 pound Fresh mushrooms; washed and
cut or sliced up
2 pound Scallops; cleaned
1 Box twist (curled) pasta
1 One half cup Whipping cream
Three fourths cup Grated Parmesan cheese
Salt to taste
Pepper to taste
One fourth cup Chopped parsley

In a large skillet, melt the butter over medium heat with the garlic clove.
Add the cleaned and cut or sliced up mushrooms. Saut‚ in the butter until they appear
done. Remove the whole garlic clove and add the cleaned scallops. Stir the
mixture to avoid scalding the scallops. Cook about 6 minutes. ln a large
pan, boil the pasta according to the directions on the box. When tender,
drain and return to the cooking pot. Add the cream and cheese. Toss well.
Pour the scallops, mushrooms and liquid in the skillet over the pasta.
Toss. Correct seasoning with salt and pepper. Serve topped with parsley.
Yield: 6 servings.

MARK ROBERTSON

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.