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Recipe Name: Alaska Scallops In Cream Sauce With Spinach Fettuccine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Ounce(s) Mushrooms, sliced
1/2 Ounce(s) Butter
4 Ounce(s) Alaska scallops, thawed
4 Ounce(s) Cream sauce
1 1/2 Cup(s) Spinach fettuccine noodles
cooked al dente
Parmesan cheese, grated
Parsley, chopped
1/4 Cup(s) Shallots, minced
1 1/2 Teaspoon(s) Garlic, minced
2 Ounce(s) Dry vermouth
1 1/3 Quart(s) Heavy cream
1/2 Ounce(s) Lemon Juice
Salt, to taste
Pepper, to taste
2 Dash(s) 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

Nutrition (calculated from recipe ingredients)
Calories: 3610
Calories From Fat: 2942
Total Fat: 334.5g
Cholesterol: 1159.5mg
Sodium: 3486.9mg
Potassium: 1000.3mg
Carbohydrates: 58.7g
Fiber: 3.5g
Sugar: 21.2g
Protein: 87.3g

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