A light dish with seared Scallops, Mushrooms and Capers in a lemon butter sauce over fettucinne. It takes minutes to make and satisfies all your seafood cravings. I love scallops and think that they pair extremely well with capers and lemon.
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
- 1/2 lemon juiced
- 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 to 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 1/2 lemon juiced 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 a 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 has 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.
