Mushroom Scallop Primavera Recipe
Mushroom Scallop Primavera Recipe photo by Taste of Home

Mushroom Scallop Primavera Recipe

Publisher Photo
Hunting morels in the spring has been the inspiration for this delicious pasta dish. This is a light healthy lunch for 2 adults.
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 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 peel

Directions

  1. 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.
  2. 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.
  3. Drain fettuccine; return to skillet. Add the vegetable mixture, green onions, lemon juice, peel, and remaining salt and pepper; heat through. Serve with scallops. Yield: 4 servings.
Originally published as Mushroom Scallop Primavera in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p202

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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