Scallops in Cream Sauce Recipe 
Online Fish and Seafood Recipes


Scallops in Cream Sauce

1 ounce mushrooms, sliced
1/2 ounce butter
4 ounces scallops, thawed
4 ounces cream sauce*
1 1/2 cups spinach fettuccine noodles, cooked al dente
Parmesan cheese, grated
parsley, chopped

Saute mushrooms 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. Makes 1 serving.

*Cream Sauce:
1/4 cup shallots, minced
1 1/2 teaspoons garlic, minced
1 1/2 ounces butter
2 ounces dry vermouth
1 1/3 quarts heavy cream
1/2 ounces lemon juice
white pepper and salt, to taste

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. Keep warm til serving time.

Serves 8.

Back to Seafood Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2012
That's My Home