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Receta Fettuccine With Scallops And Sherry
by CookEatShare Cookbook

Fettuccine With Scallops And Sherry
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Ingredientes

  • 1 pound fettuccine
  • 1 pound baby scallops
  • 1 onion scallops
  • 1 c. mushrooms, sliced
  • 1/2 c. butter
  • 2 c. Bechamel Sauce (recipe follows)
  • 1/2 c. sherry
  • 1 egg yolk, beaten
  • 1/2 c. fresh parsley, minced
  • 2 T butter
  • 2 T flour
  • 1 c. lowfat milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • Healthy pinch nutmeg

Direcciones

  1. Saute the scallops, onion and mushrooms in butter. Add in the Bechamel and sherry. Whisk in egg yolk and simmer for 5 - 10 min. Cook fettuccine al dente. Place noodles on plate and top with sauce. Garnish with parsley.
  2. Heat the butter in saucepan. Add in flour and stir into a paste (roux). Add in the lowfat milk and stir; simmer till thickened. Add in the seasonings and simmer 2 more min.Sauce is also good over vegetables.