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Scallops in Cream Sauce With Spinach Fettuccine

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“This sounds really good. From the Alaska Seafood Marketing Institute. ETA: I finally made this and liked it. I made 2 appetizer servings, then discovered that my grandson doesn't like scallops, lol. I thought that the first serving I made was a tad bland. So took my grandson's portion and played with it a little bit. I added some gruyere cheese, a little fresh tarragon and a dash of nutmeg and really liked these additions.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté 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. Sauté 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.

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