Shelly's Recipe

SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCCINE

Category: Pasta - Seafood

2 oz mushrooms, sliced
1 oz butter
8 oz scallops, thawed
8 oz cream sauce
3 cup spinach fettuccine noodles, cooked al dente
Grated parmesan cheese
Chopped parsley

Sauté mushrooms in butter for 1 minute. Add scallops and continue cooking 2-3 minutes just until flesh is opaque. Add cream sauce and bring to simmer and cook 1 minute. Arrange drained noodles on serving plate and top with scallops. Garnish with cheese and parsley.

Cream Sauce
1/2 cup shallots, minced
3 tsp minced garlic
3 oz butter
4 oz dry vermouth
2 2/3 quarts heavy cream
1 oz lemon juice
Salt and white pepper
Sauté shallots and garlic in butter. Deglaze pan with vermouth. Add cream; bring to simmer and reduce by 1/3rd or until slightly thickened. Add lemon juice and season with salt and pepper. Serves 2-4