Preparation:
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. |
