Scallops in Cream Sauce With Spinach Fettuccine |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
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:
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 |
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.
|
|