Scallops In Cream Sauce With Spinach Fettuccine - cooking recipe

Ingredients

1 ounce mushroom, sliced
1/2 ounce butter
4 ounces scallops, thawed
4 ounces cream, sauce (below)
1 1/2 cups spinach fettuccine, cooked al dente
parmesan cheese, grated
parsley, chopped
CREAM SAUCE
1/4 cup shallot, minced
1 1/2 teaspoons garlic, minced
1 1/2 ounces butter
2 ounces dry vermouth
1 1/3 quarts heavy cream
1/2 ounce lemon juice
salt and white pepper

Preparation

Saute mushroom in butter about 1 minute.
Add 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:
Saute 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.
Serve over fettuccini.