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Receta Alaska Scallops In Cream Sauce With Spinach Fettucine
by Global Cookbook

Alaska Scallops In Cream Sauce With Spinach Fettucine
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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

  1. 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.
  2. 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)
  3. Arrange well-liquid removed noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.
  4. This recipe yields 1 serving.