Mushroom Scallop Primavera |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Hunting morels in the spring has been the inspiration for this delicious pasta dish. This is a light healthy lunch for 2 adults. Ingredients:
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 peel |
Directions:
1. 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.
2. 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.
3. Drain fettuccine; return to skillet. Add the vegetable mixture, green onions, lemon juice, peel, and remaining salt and pepper; heat through. Serve with scallops. Yield: 4 servings.
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