Alaska scallops in cream & vermouth sauce

Makes 1 serving

  • 30g mushrooms, sliced
  • 15g Butter
  • 120g Alaska scallops, thawed
  • 120g Cream & Vermouth Sauce
  • spinach fettucine noodles, cooked al dente
  • Parmesan cheese, grated
  • Parsley, chopped
  1. Sauté mushrooms in butter about 1 minute.
  2. Add Alaska scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
  3. Add Cream & Vermouth 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..


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