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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Wow! This is decadent! Great for a dinner party... Ingredients:
4 shallots (chopped) |
1/2 cup dry white wine |
1/2 cup cider vinegar |
1/4 cup heavy cream |
1 lb butter (cold, chopped) |
salt & fresh ground pepper (to taste) |
non-stick butter-flavored cooking spray (as needed) |
1 1/2 lbs large scallops (dried well) |
1 lb mushroom (sliced thin) |
1/2 lb spinach (stemmed, chopped) |
1/2 lb smoked salmon (chopped) |
12 ounces small shaped pasta (cooked, drained) |
Directions:
1. Place shallots, wine and vinegar in a saucepan.
2. Bring to a boil. Reduce. Simmer until reduced by 90%.
3. Add cream. Bring to a simmer. Remove from heat.
4. Whisk in butter 1 tablespoons at a time until each is melted, returning briefly to heat as needed.
5. Season. Keep warm on the back of the stove.
6. Meanwhile, heat a skillet coated with non-stick until very hot.
7. Sear scallops 1-2 minutes each side or until golden.
8. Stir in the sauce, mushrooms, spinach and salmon. Heat until spinach is wilted.
9. Toss with pasta. Serve hot.
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