1 ounce mushrooms, sliced
1/2 ounce butter
4 ounces scallops, thawed
4 ounces cream sauce*
1 1/2 cups spinach fettucine noodles, cooked al dente
Parmesan cheese, grated
parsley, chopped
Saute mushrooms in butter about 1 minute. Add 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. Makes 1 serving.
*Cream Sauce:
1/4 cup shallots, minced
1 1/2 teaspoons garlic, minced
1 1/2 ounces butter
2 ounces dry vermouth
1 1/3 quarts heavy cream
1/2 ounces lemon juice
white pepper and salt, to taste
Saute 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. Keep warm til serving time. Serves 8.
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