Best 6 Mushroom Scallop Primavera Recipes

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Mushroom Scallop Primavera is a delicious and versatile dish that is perfect for any occasion. It can be easily prepared with a few simple ingredients, and is sure to impress your family and friends. This classic Italian dish combines the earthy flavor of mushrooms, the briny sweetness of scallops, and the bright acidity of tomatoes and lemon. Served over a bed of tender pasta or risotto, it is a hearty and satisfying meal that is perfect for a weeknight dinner or a special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SCALLOPS PRIMAVERA



Scallops Primavera image

After marinating 30 minutes, scallops are quickly cooked in a lemon and sherry sauce with carrots, mushrooms, pea pods, and green onions for a fast and fresh seafood dinner.

Provided by Holland House

Categories     Trusted Brands: Recipes and Tips     Holland House®

Time 15m

Yield 4

Number Of Ingredients 12

1 pound scallops
¼ cup fresh lemon juice or concentrate
¼ cup Holland House® Sherry Cooking Wine
2 teaspoons cornstarch
⅓ cup butter
1 cup thinly sliced carrots
3 cloves garlic, minced
8 ounces sliced mushrooms
¾ teaspoon dried thyme
1 (6 ounce) package frozen pea pods, thawed
¼ cup diagonally sliced green onions
Hot cooked rice

Steps:

  • If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch.
  • Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 42.7 g, Cholesterol 78.1 mg, Fat 16.7 g, Fiber 4.4 g, Protein 26 g, SaturatedFat 9.9 g, Sodium 413.2 mg, Sugar 3 g

MUSHROOM SCALLOP PRIMAVERA



Mushroom Scallop Primavera image

Hunting morels in the spring has been the inspiration for this delicious pasta dish. This is a light healthy lunch for 2 adults.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

8 ounces uncooked fettuccine
12 large fresh morel mushrooms
1/2 pound sliced fresh shiitake mushrooms
4 tablespoons olive oil
2 tablespoons butter
1 medium zucchini, sliced
3/4 pound fresh peas, shelled (about 3/4 cup)
12 sea scallops (about 1 pound)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 green onions, thinly sliced
2 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in 1 tablespoon oil and 1 tablespoon butter in batches until tender; remove and keep warm. In the same skillet, saute zucchini and peas in 1 tablespoon oil until crisp-tender; remove and set aside., Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. In the same skillet, heat remaining oil over medium-high heat. Add scallops; cook for 1-2 minutes on each side or until golden brown and firm. Remove and keep warm., Drain fettuccine; return to skillet. Add the vegetable mixture, green onions, lemon juice, zest, and remaining salt and pepper; heat through. Serve with scallops.

Nutrition Facts :

SHRIMP PASTA PRIMAVERA



Shrimp Pasta Primavera image

They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon each minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

BAY SCALLOP PRIMAVERA



Bay Scallop Primavera image

Make and share this Bay Scallop Primavera recipe from Food.com.

Provided by Chief Jack

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bay scallop
1 medium sweet onion, coarsely chopped
1/2 green bell pepper, coarsely chopped
1/2 red bell pepper, coarsely chopped
1 cup broccoli floret, coarsely chopped
2 cloves finely chopped garlic
1/2 cup extra virgin olive oil
1 tablespoon italian seasoning mix
1 lb pasta (I use Gemelli, it really picks up the sauce!)
boiling water, for the pasta

Steps:

  • In a large pan, heat half the oil.
  • Add the onions and saute until just translucent but still crisp.
  • Add the peppers, broccoli and garlic, cover and simmer for about three minutes.
  • Remove the mixture from the heat, stir in the Italian Seasoning and set aside.
  • Stir the pasta into the boiling water.
  • When the pasta has been on for about five minutes, return the vegetables to the heat, stir in the scallops and the remaining oil, cover and simmer on low until the pasta is done.
  • Drain the cooked pasta and put it in a large pasta bowl.
  • Check that the scallops are cooked through and stir the mixture with the pasta, tossing well.
  • A great side for this is a good garlic bread---.

SHRIMP PRIMAVERA



Shrimp Primavera image

A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.

Provided by PKELLYC

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 15

1 (16 ounce) package rigatoni pasta
1 tablespoon vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 small zucchini, sliced
1 small yellow squash, sliced
1 green bell pepper, sliced
1 (8 ounce) package sliced fresh mushrooms
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
  • Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
  • Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 66.3 g, Cholesterol 230.4 mg, Fat 5.8 g, Fiber 6 g, Protein 37.9 g, SaturatedFat 1.2 g, Sodium 558.5 mg, Sugar 7.9 g

SHRIMP FETTUCCINE PRIMAVERA



Shrimp Fettuccine Primavera image

An easy one-dish meal with shrimp and vegetables cooked along with the fettuccine. Yogurt, Parmesan cheese and fresh lemon are tossed with the pasta for this flavorful pasta dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

6 oz fettuccine, broken in half
8 oz uncooked deveined peeled medium shrimp
1 1/2 cups 1-inch pieces fresh asparagus (6 oz)
1 medium red bell pepper, cut into thin 2-inch strips
1 container (6 oz) Greek Fat Free plain yogurt
1/4 cup milk
1/4 cup finely shredded fresh Parmesan cheese
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic-pepper blend

Steps:

  • In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink. Drain well; return to Dutch oven.
  • In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 120 mg, Fiber 3 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Clean and trim the mushrooms thoroughly to remove any dirt or debris.
  • If you're using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
  • Don't overcrowd the pan when cooking the scallops. This will prevent them from cooking evenly.
  • Cook the scallops until they are just opaque in the center. Overcooking will make them tough and rubbery.
  • Serve the scallops immediately with your favorite dipping sauce.

Conclusion:

Mushroom scallop primavera is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of tender scallops, flavorful mushrooms, and fresh vegetables makes this dish a winner. Serve it with your favorite pasta or rice, and you have a complete and satisfying meal.

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