Scallops in Cream Sauce with Spinach Fettuccine
This recipe yields 1 serving

1 oz mushrooms sliced
1/2 oz butter
4 oz scallops thawed
4 oz Cream Sauce (see below)
1 1/2 cup spinach fettuccine noodles cooked al dente
Grated Parmesan cheese
Chopped fresh parsley

CREAM SAUCE
1/4 cup minced shallots
1 1/2 tsp minced garlic
1 1/2 oz butter
2 oz dry vermouth
1 1/3 qt heavy cream
1/2 oz lemon juice
Salt to taste
Freshly-ground black white to taste

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.

Cream Sauce (Makes 1 quart sauce for 8 servings of 4 ounce each): 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. Hold warm for service.

Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.