Scallops In Cream Sauce With Spinach Fettuccine

Name: Scallops In Cream Sauce With Spinach Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce mushroom, sliced; 1/2 ounce butter; 4 ounces scallops, thawed; 4 ounces cream, sauce (below); 1 1/2 cups spinach fettuccine, cooked al dente; parmesan cheese, grated; parsley, chopped; CREAM SAUCE; 1/4 cup shallot, 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 and white pepper

Servings: persons

1 ounce mushroom, sliced
1/2 ounce butter
4 ounces scallops, thawed
4 ounces cream, sauce (below)
1 1/2 cups spinach fettuccine, cooked al dente
parmesan cheese, grated
parsley, chopped
CREAM SAUCE
1/4 cup shallot, 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 and white pepper

1
Saute mushroom in butter about 1 minute.
2
Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
3
Add cream sauce; bring to simmer and cook 1 minute.
4
Arrange well-drained noodles on serving plate and top with creamed scallops.
5
Garnish with cheese and parsley.
6
Cream Sauce:
7
Saute shallots and garlic in butter until transparent.
8
Deglaze pan with vermouth.
9
Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
10
Add lemon juice and season to taste with salt and pepper.
11
Serve over fettuccini.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ounce mushroom, sliced, 1/2 ounce butter, 4 ounces scallops, thawed, 4 ounces cream, sauce (below), and more.

Yes, Scallops In Cream Sauce With Spinach Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!