Sauteed Scallops and Mushrooms with Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 pound sea scallops, halved crosswise |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon stick margarine |
cooking spray |
2 cups sliced mushrooms |
2 tablespoons pine nuts, toasted |
2 tablespoons minced shallots |
1 garlic clove, minced |
1/3 cup dry white wine |
2 tablespoons fresh lemon juice |
2 cups hot cooked angel hair (about 4 ounces uncooked pasta) |
Directions:
1. Sprinkle scallops with salt and pepper. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat; add scallops, mushrooms, and pine nuts. Stir-fry 2 minutes or until scallops are done. Remove scallop mixture from skillet. Set aside; keep warm.
2. Add shallots and garlic to skillet; stir-fry 30 seconds. Stir in wine and juice. Bring to a boil; cook 2 minutes. Return scallop mixture to skillet; cook 30 seconds or until thoroughly heated. Serve over pasta.
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