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Receta Alaska Scallops In Cream Sauce With Spinach Fettuccine

Name: Alaska Scallops In Cream Sauce With Spinach Fettuccine
Ingredients: 1 ounce Mushrooms, sliced; 1/2 ounce Butter; 4 ounce Alaska scallops, thawed; 4 ounce Cream sauce; 1 1/2 c. Spinach fettuccine noodles, cooked al dente Parmesan cheese, grated Parsley, minced; 1/4 c. Shallots, chopped; 1 1/2 tsp Garlic, chopped; 1 1/2 ounce Butter; 2 ounce Dry vermouth; 1 1/3 quart Heavy cream; 1/2 ounce Lemon juice Salt, to taste Pepper, to taste; 2 dsh Cayenne pepper

de Global Cookbook

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Ingredientes

1 ounce Mushrooms, sliced
1/2 ounce Butter
4 ounce Alaska scallops, thawed
4 ounce Cream sauce
1 1/2 c. Spinach fettuccine noodles, cooked al dente Parmesan cheese, grated Parsley, minced
1/4 c. Shallots, chopped
1 1/2 tsp Garlic, chopped
1 1/2 ounce Butter
2 ounce Dry vermouth
1 1/3 quart Heavy cream
1/2 ounce Lemon juice Salt, to taste Pepper, to taste
2 dsh Cayenne pepper

Direcciones

Saute/fry mushroom in butter about 1 minute. Add in Alaska scallops and continue cooking 2 to 3 min just till flesh is opaque. Add in cream sauce; bring to simmer and cook 1 minute. Arrange well-liquid removed noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.
Cream Sauce: Saute/fry shallots and garlic in butter till transparent. Deglaze pan with vermouth. Add in cream; bring to simmer and reduce by 1/3 or possibly till slightly thickened. Add in lemon juice and season to taste with salt and pepper. Hold hot for service.