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).

 
 

SERVING SUGGESTIONS FOR ALASKA SCALLOPS

Provencal
Sauté with butter, garlic, tomatoes and basil.

Classic
Sauté with mushrooms; add cream sauce. Top with Parmesan cheese and bread crumbs; broil until lightly browned and bubbly.

Home Style
Bake at 375°F. with butter and lemon juice until flesh is opaque. Top with fresh chopped herbs.

Salad
Gently poach; drain. Marinate in herbs vinaigrette until chilled. Serve on lettuce leaf with lemon wedge.

 

 

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