Scallops in Cream Sauce With Spinach Fettuccine

Submitted by lazyme

"This sounds really good. From the Alaska Seafood Marketing Institute. ETA: I finally made this and liked it. I made 2 appetizer servings, then discovered that my grandson doesn't like scallops, lol. I thought that the first serving I made was a tad bland. So took my grandson's portion and played with it a little bit. I added some gruyere cheese, a little fresh tarragon and a dash of nutmeg and really liked these additions."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 ounce mushroom, sliced
• 1⁄2 ounce butter
• 4 ounces scallops, thawed
• 4 ounces cream, sauce (below)
• 1 1⁄2 cups spinach fettuccine, cooked al dente
• parmesan cheese, grated
• parsley, chopped

• CREAM SAUCE

• 1⁄4 cup shallot, minced
• 1 1⁄2 teaspoons garlic, minced
• 1 1⁄2 ounces butter
• 2 ounces dry vermouth
• 1 1⁄3 quarts heavy cream
• 1⁄2 ounce lemon juice
• salt and white pepper

directions

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

6. Cream Sauce:

7. Sauté shallots and garlic in butter until transparent.
8. Deglaze pan with vermouth.
9. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
10. Add lemon juice and season to taste with salt and pepper.
11. Serve over fettuccini.