Category: Casserole

1 oz Mushrooms, sliced

1/2 oz Butter

4 oz Alaska scallops, thawed

4 oz Cream sauce

1 1/2 cup 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 qt Heavy cream

1/2 oz Lemon juice

Salt, to taste

Pepper, to taste

2 dash Cayenne pepper

Sauté mushroom in butter about 1 minute. Add Alaska 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. Hold warm for service.