Scallops With Fettuccine

Serves: 2

Ingredients

2 oz. Mushrooms, sliced
1 oz. butter
8 oz scallops
2 cups spinach
Fettuccine noodles, cooked al dente
Parmesan cheese, grated
Parsley, chopped
Cream Sauce:
1/4 cup shallots, minced
2 tsp. Garlic, minced
2 oz butter
2 oz dry vermouth
1 cup heavy cream
1/2 oz lemon juice
Salt and pepper, to taste
1 dash cayenne pepper

Method

  1. Prepare cream sauce by sauteing shallots and garlic in butter until transparent. Deglaze pan with vermouth.
  2. Add cream, bring to simmer and reduce by 1/3-1/2 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Keep warm for service.
  3. Saute mushrooms in butter about 1 minute. Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
  4. 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.

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