Scallops with Mushroom & Garlic Cream Pasta
By David De Jong
2 Lb Scallops (#10-12) (rinsed & drained)
1/2 Lb Mushrooms (sliced)
4-5 Cloves Garlic (pressed/minced)
2 Cups Heavy Whipping Cream
1/2 Cup Butter
2 Cubes Chicken Bouillon
2 Tbsp Corn Starch
2 Tbsp Old Bay® Seasoning
1/4 Cup Red Wine Vinegar
2 Lb Asparagus (or other fresh veg)
Sauté Garlic, and Mushrooms in 1/4 cup Butter.
Add Cream, Bouillon Cubes, and heat slowly to simmer.
Mix Corn Starch with 1/4 cup cold water and stir into sauce to thicken.
Keep sauce warm until served.
Drizzle Scallops with Red Wine Vinegar with Scallops in colander.
Allow excess Vinegar to drain.
Toss Scallops with Old Bay® Seasoning.
Sauté Scallops in 1/4 cup Butter 3 minutes each side.
Trim ends, rinse, and steam for about 8 minutes.
Prepare your favorite Pasta, sprinkle/shred a little Parmesan cheese over, and enjoy!