Scallop Cream Sauce

Ingredients

1 ounce mushrooms, sliced

1/2 ounce butter

4 ounces scallops,

4 ounces cream sauce*

1 package Peperonata fresh saffron shrimp raviolli, cooked al dente Parmesan cheese, grated parsley, chopped Saute mushrooms in butter about 1 minute. Add 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.

Makes 1 serving.

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 ounces lemon juice white pepper and salt, to taste

Directions

1. Saute shallots and garlic in butter until transparent. Deglaze pan with vermouth.
2. 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.

Serves 6.