Sea Scallops Sauteed With Mushrooms & Pasta |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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My husband brought home these huge Maine sea scallops and I made another experiment which turned out really good. It was very light and tasty and simple to make. I used baby portobello mushrooms & bowtie pasta. The hubby would like to see this done with angel hair pasta next time. Ingredients:
1 lb sea scallops, quartered (about 10 large) |
8 ounces pasta (about 3 cups cooked al dente) |
3 ounces fresh mushrooms (about 8 medium sliced) |
3 tablespoons butter |
3 garlic cloves |
1/3 cup white wine |
3 tablespoons fresh lemon juice |
1 teaspoon sea salt, freshly ground |
Directions:
1. rinse scallops & drain.
2. melt 2 Tbsp butter in large non-stick skillet.
3. add 1 clove pressed garlic & scallops.
4. cook over medium heat about 6 - 8 minutes, stirring often.
5. remove scallops and set aside leaving juice in pan.
6. Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
7. Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
8. Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
9. Stir & serve.
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