Re: [CH] Re: dry powder mix
Christopher E. Eaves (cea260@airmail.net)
Mon, 26 Jan 1998 15:14:51 -0600
Linda Reynolds wrote:
> Hey Chris,
>
> Could you include your recipe for the scallop and pasta dish as well?
Linda:
Heres the recipe I used & Calvin's Powder was great in it! I used about
1/2 a tsp in it instead of just 2 dashes like it says for the cayenne.
Chris
* Exported from MasterCook *
Alaska Scallops In Cream Sauce With Spinach Fettuccine
Recipe By : Alaska Seafood Marketing Institute
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce mushrooms -- sliced
1/2 ounce butter
4 ounces alaska scallops -- thawed
4 ounces cream sauce
1 1/2 cups spinach fettuccine noodles -- cooked al dente
parmesan cheese -- grated
parsley -- chopped
***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 ounce lemon juice
salt -- to taste
pepper -- to taste
2 dashes 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.
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