How to make it

  • Sauté mushrooms in butter for 1 minute then add scallops and continue cooking 3 minutes.
  • Make sauce by sautéing shallots and garlic in butter until transparent.
  • Deglaze pan with vermouth then add cream and bring to summer and reduce by 1/3.
  • Add lemon juice, salt and pepper.
  • Add sauce to mushroom mixture and bring to simmer and cook 1 minute.
  • Arrange well drained noodles on serving plate and top with creamed scallops.
  • Garnish with cheese and serve immediately.

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