MUSHROOM SCALLOP PRIMAVERA
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
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.
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Karishma Chand
[email protected]Yum!
Tommy Wright
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. The scallops were cooked perfectly and the sauce was delicious.
ana marin
[email protected]I love this recipe! It's so easy to make and always a crowd-pleaser. I usually add a little bit of white wine to the sauce for extra flavor.
Netra bahadur Budha
[email protected]This dish was easy to make and very flavorful. I used shrimp instead of scallops and it turned out great. I will definitely be making this again.
Rameez Raja
[email protected]I made this recipe last night and it was a hit! My family loved the combination of mushrooms, scallops, and asparagus. The sauce was also very tasty.
Juanita Lightfoot
[email protected]This dish was absolutely delicious! The scallops were perfectly cooked and the sauce was flavorful. I will definitely be making this again.