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How about some scallops Italian style? Serve as a wonderful main dish when you are planning a special dinner at home, or even a dinner party.

1 1/2 lbs. frozen or fresh scallops
1 cup dry white wine or water
1 cup water
2 bay leaves
6 black peppercorns
1 tsp. salt
1/2 lb. fresh mushrooms, quartered
4 tbsp. butter or margarine
3 oz. spinach (green) noodles
boiling salted water
1 cup whipping cream
2 eggs, slightly beaten
3/4 cup grated parmesan cheese

1. Thaw scallops if frozen. Cut large scallops in half.
2. Heat wine, water, bayleaves, peppercorns and salt in 10 inch skillet. Add scallops. Simmer 2 to 3 minutes until scallops are cooked through (they turn from opaque to white). Remove with slotted spoon.
3. Bring liquid to a boil and heat until reduced to 1/2 cup. Saute mushrooms in 2 tbsp. of the butter for 2 to 5 minutes.
4. Meanwhile, cook noodles in boiling salted water to al dente stage (not quite cooked). Drain, rinse and keep warm.
5. Add 3/4 cup of the cream, scallops and mushrooms to the reduced liquid. Keep warm over low heat.
6. Melt remaining butter in another pan. Add noodles, tossing until hot. Add remaining cream. Quickly stir in eggs, and half the cheese.
7. Turn noodles into hot serving platter. Top with scallop and mushroom mixture. Sprinkle with remaining cheese. Serve immediately.

TIP: To keep noodles from sticking together, first rinse in cold water after cooking, then with hot. To keep noodles hot, place in strainer in cooking pot over simmering water and cover until ready to use.