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.

Scallops, Mushrooms, Capers, Lemon and Fettuccine

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Course: Dinner
Cuisine: Inspired
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people


  • 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


  • 2-3 nests dried fettuccine or as per portion directions on package


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.

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