MUSHROOM SCALLOP PRIMAVERA

Mushroom Scallop Primavera image

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 :