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..