02-04-2005, 03:21 AM
Ingredients:
2 lb Alaska Scallops
8 oz fresh Mushrooms, sliced
4 oz Butter
1 quart Cream Sauce
12 cups Spinach Fettuccine Noodles, cooked al-dente
Parmesan Cheese, grated
Parsley, chopped
Cream Sauce:
1/4 cup Shallots, minced
1 1/2 tsp Garlic, minced
1 1/2 oz Butter
2 oz dry Vermouth
1 1/3 quarts Heavy Cream
1/2 oz Lemon Juice
White Pepper and Salt, to taste
Directions:
Sauté 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 a serving plate and top with creamed scallops. Garnish with parmesan cheese and parsley. Makes 8 servings.
Cream Sauce Directions:
Sauté shallots and garlic in butter until transparent. De-glaze 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. Hold warm. Makes 1 quart (8 servings of 4 oz. each).
2 lb Alaska Scallops
8 oz fresh Mushrooms, sliced
4 oz Butter
1 quart Cream Sauce
12 cups Spinach Fettuccine Noodles, cooked al-dente
Parmesan Cheese, grated
Parsley, chopped
Cream Sauce:
1/4 cup Shallots, minced
1 1/2 tsp Garlic, minced
1 1/2 oz Butter
2 oz dry Vermouth
1 1/3 quarts Heavy Cream
1/2 oz Lemon Juice
White Pepper and Salt, to taste
Directions:
Sauté 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 a serving plate and top with creamed scallops. Garnish with parmesan cheese and parsley. Makes 8 servings.
Cream Sauce Directions:
Sauté shallots and garlic in butter until transparent. De-glaze 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. Hold warm. Makes 1 quart (8 servings of 4 oz. each).