ALASKA SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCINE
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1 oz. mushrooms, sliced
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1/2 oz. Butter
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4 oz. Alaska scallops, thawed
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4 oz. Cream Sauce*
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1-1/2 cups spinach fettucine noodles, cooked al dente
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Parmesan cheese, grated
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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
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1/4 cup shallots, minced
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1-1/2 tsp. garlic, minced
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1-1/2 oz. butter
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2 oz. dry vermouth
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1-1/3 quarts heavy cream
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1/2 oz. lemon juice
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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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