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).

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