Instructions: Directions:In a large skillet combine water, carrots, shallots and a pinch of salt; cook, covered, about 10 min. Add wine and bring to a simmer. Add scallops and poach for about 2 min. Add mushrooms and simmer for 1 Min.

Drain scallops and vegetables, reserving liquid; reduce liquid to half by boiling. In a small saucepan make a roux of butter and flour. Add 1 cup of the liquid and the cream and the cheese. Stir until smooth and thickened; season with salt and pepper to taste. Pour sauce over pasta and garnish with parsley.

Note: I used bouillon instead of water.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.