ALASKA SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCINE

• 1 oz. mushrooms, sliced
• 1/2 oz. Butter
• 4 oz. Alaska scallops, thawed
• 4 oz. Cream Sauce*
• 1-1/2 cups spinach fettucine noodles, cooked al dente
• Parmesan cheese, grated
• Parsley, chopped

Sauté mushrooms 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. Makes 1 serving.

*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

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. Makes 1 quart (8 servings of 4 oz. each).

Check out Coal Point’s Seafood Selection

Return to Coal Point Seafood’s Homepage

Return to Alaska Scallop Recipes

Return to Alaska Seafood Recipes Main Page

If you have any questions about Alaska seafood write to ASMI at: