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Sea Scallops Sauteed With Mushrooms & Pasta

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“My husband brought home these huge Maine sea scallops and I made another experiment which turned out really good. It was very light and tasty and simple to make. I used baby portobello mushrooms & bowtie pasta. The hubby would like to see this done with angel hair pasta next time.”
READY IN:
20mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. rinse scallops & drain.
  2. melt 2 Tbsp butter in large non-stick skillet.
  3. add 1 clove pressed garlic & scallops.
  4. cook over medium heat about 6 - 8 minutes, stirring often.
  5. remove scallops and set aside leaving juice in pan.
  6. Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
  7. Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
  8. Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
  9. Stir & serve.

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