Instructions: Saute mushrooms in butter about 1 minute. Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add Cream Sauce; bring to simmer and cook 1 minute.

Cream Sauce: Saute shallots and garlic in butter until transparent. Deglaze pan with vermouth. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Hold warm for service. (Makes 1 quart for 8 servings of 4 ounce each)

Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley.

This recipe yields 1 serving.

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