Title: Scallops And Mushroom Martini Pasta
Categories: Italian5
Yield: 4 servings

1 Stick unsalted butter
6 oz Button mushrooms; 1/4 inch
-slices
6 Shallots; medium, finely
; chopped
4 Cloves garlic; finely
-chopped
4 1/2 c Heavy cream
2 tb Gin
1 tb Dry vermouth
3/4 ts Salt
3/4 lb Scallops; meduim, cut in
; quarters

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; 24 1/2 Fat;
0 Other Carbohydrates

Recipe by: N. Kolpas

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