Scallops, Mushrooms, Capers, Lemon and Fettuccine

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.

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.

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.