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Mushroom Scallop Primavera


  • 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


  • 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, zest, and remaining salt and pepper; heat through. Serve with scallops.

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