Inicio » Recetas » Alaska Scallops In Cream Sauce With Spinach Fettucine

Receta Alaska Scallops In Cream Sauce With Spinach Fettucine

Name: Alaska Scallops In Cream Sauce With Spinach Fettucine
Ingredients: 1 ounce mushrooms sliced; 1/2 ounce butter; 4 ounce scallops thawed; 4 ounce Cream Sauce (see below); 1 1/2 c. spinach fettucine noodles cooked al dente Grated Parmesan cheese Minced fresh parsley; 1/4 c. chopped shallots; 1 1/2 tsp chopped garlic; 1 1/2 ounce butter; 2 ounce dry vermouth; 1 1/3 quart heavy cream; 1/2 ounce lemon juice Salt to taste Freshly-grnd black white to taste

de Global Cookbook

Add a photo

click to rate

0 votos | 2704 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1 ounce mushrooms sliced
1/2 ounce butter
4 ounce scallops thawed
4 ounce Cream Sauce (see below)
1 1/2 c. spinach fettucine noodles cooked al dente Grated Parmesan cheese Minced fresh parsley
1/4 c. chopped shallots
1 1/2 tsp chopped garlic
1 1/2 ounce butter
2 ounce dry vermouth
1 1/3 quart heavy cream
1/2 ounce lemon juice Salt to taste Freshly-grnd black white to taste

Direcciones

Saute/fry mushrooms in butter about 1 minute. Add in scallops and continue cooking 2 to 3 min just till flesh is opaque. Add in Cream Sauce; bring to simmer and cook 1 minute.
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. (Makes 1 qt for 8 servings of 4 oz each)
Arrange well-liquid removed noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.
This recipe yields 1 serving.