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Categories:Viewed: 27 - Published at: a year ago
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
Method
- 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.
