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Alaska Scallops in Cream Sauce with Spinach Fettuccine

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  • 1 oz Mushrooms; sliced
  • 1/2 oz Butter
  • 4 oz Alaska scallops; thawed
  • 4 oz Cream sauce
  • 1 1/2 c Spinach fettuccine noodles; cooked al dente
  • Parmesan cheese; grated
  • Parsley; chopped
  • 1/4 c Shallots; minced
  • 1 1/2 ts Garlic; minced
  • 1 1/2 oz Butter
  • 2 oz Dry vermouth
  • 1 1/3 qt Heavy cream
  • 1/2 oz Lemon juice
  • Salt; to taste
  • Pepper; to taste
  • 2 ds Cayenne pepper


Sauté mushroom in butter about 1 minute. Add Alaska 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.
Cream Sauce: Sauté 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. Hold warm for service.
Recipe by: Alaska Seafood Marketing Institute
Posted to CHILE-HEADS DIGEST V4 #284 by "Christopher E. Eaves" <> on Jan 26, 1998