This is a light, elegant dish built around seared scallops, mushrooms, and capers in a bright lemon‑butter sauce, all tossed with tender fettuccine. It takes only minutes to make, yet it delivers every bit of the seafood satisfaction you’re craving. The scallops stay sweet and delicate, the mushrooms add depth, and the capers bring that sharp, briny pop that works so beautifully with lemon. I love scallops, and in this dish they shine, the sauce wraps around the pasta, the scallops stay perfectly seared, and the whole plate feels special.
Ingredients
- 3 sea scallops per person
- 1/2 tbsp olive oil to coat scallops
- kosher salt and freshly ground black pepper
Pan Sauce
- 2 tbsp butter
- 1 tbsp olive oil
- 6-10 whole cremini mushrooms sliced
- 1 tbsp capers
- juice of 1/2 lemon
- 2-3 springs fresh parsley chopped
- kosher salt and freshly ground black pepper
Pasta
- 2-3 nests dried fettuccine or as per portion directions on package
Instructions
Gather all ingredients before starting recipe.
- Add 3 sea scallops per person to a small bowl and drizzle with 1/2 tbsp olive oil to coat scallops. Season with kosher salt and freshly ground black pepper and set aside until ready to cook.
Pan Sauce
- Heat 2 tbsp butter and 1 tbsp olive oil in a medium sized skillet over medium high heat.
- Slice 6-10 whole cremini mushrooms and add them to the butter and olive oil and cook until the mushrooms just start to let out their juices, about 4-5 minutes.
- Add 1 tbsp capers and juice of 1/2 lemon and season with kosher salt and freshly ground black pepper. Cook for another 2-3 minutes. Remove from heat until ready to serve.
Pasta and Scallops
- Bring a medium sized saucepan of water to boil. Season with kosher salt and add the fettuccine. Cook according to package directions.
- While the pasta is cooking, heat a small skillet over medium high to high heat for 1-2 minutes or until the pan is very hot. To test, add a drop of water to the skillet and if it dances and beads immediately the pan is hot.
- Add scallops that have been coated in olive oil to the hot pan and cook for 2-3 minutes, or until the scallops are golden. Turn and cook the second side.
- When the pasta is cooked, remove from heat and warm the mushroom mixture over medium high heat for 3-4 minutes or until sizzling and add 2-3 springs fresh parsley chopped, stir to combine.
- Reduce heat to medium and using tongs, move the cooked pasta to the mushroom mixture and stir to combine.
- Place a portion of the pasta on a serving plate and top with 3 scallops.
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