Scallops and mushroom martini pasta

4 servings

Ingredients

Quantity Ingredient
1 Stick unsalted butter
6 ounces Button mushrooms; 1/4 inch slices
6 Shallots; medium, finely
; chopped
4 Cloves garlic; finely chopped
4½ cup Heavy cream
2 tablespoons Gin
1 tablespoon Dry vermouth
¾ teaspoon Salt
¾ pounds Scallops; meduim, cut in
; quarters

Directions

In a large suasepan or skillet, melt the butter over moderate heat. Add the mushrooms, shallots, and garlic; sauté‚until tender, about 2-3 minutes.

Add the cream, gin and vermouth and salt. Increase heat and gently boil until the mixture is reduced by a third, about 15-20 minutes while stiring constantly to prevent burning.

Stir in scallpos and simmer 2 to 3 minutes more. Do not over cook the scallops or they will be tough. Serve immediately over thin spaghetti or angel hair pasta.

Per serving: 1249 Calories (kcal); 123g Total Fat; (88% calories from fat); 21g Protein; 15g Carbohydrate; 457mg Cholesterol; 645mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 24½ Fat; 0 Other Carbohydrates

Recipe by: N. Kolpas

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