SEA SCALLOPS SAUTEED WITH MUSHROOMS & PASTA
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.
Provided by Jenniegal
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- rinse scallops & drain.
- melt 2 Tbsp butter in large non-stick skillet.
- add 1 clove pressed garlic & scallops.
- cook over medium heat about 6 - 8 minutes, stirring often.
- remove scallops and set aside leaving juice in pan.
- Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
- Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
- Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
- Stir & serve.
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