Scallops in Cream Sauce With Spinach Fettuccine
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.
INGREDIENTS
Nutrition- 1
- 1⁄2ounce butter
- 4
- 4ounces cream, sauce (below)
- 1 1⁄2
-
-
CREAM SAUCE
- 1⁄4
- 1 1⁄2
- 1 1⁄2ounces butter
- 2ounces dry vermouth
- 1 1⁄3quarts heavy cream
- 1⁄2ounce lemon juice
- salt and white pepper
DIRECTIONS
- Sauté mushroom 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.
- 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.
- Serve over fettuccini.