Sautéed Scallops and Mushrooms with Pine Nuts

By Lv2Cook

Ingredients

• 1/2 pound sea scallops halved crosswise
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon stick margarine
• Cooking spray
• 2 cups sliced mushrooms
• 2 tablespoons pine nuts toasted
• 2 tablespoons minced shallots
• 1 garlic clove minced
• 1/3 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)

Details

Servings 1

Preparation

Step 1

Sprinkle scallops with salt and pepper. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat; add scallops, mushrooms, and pine nuts. Stir-fry 2 minutes or until scallops are done. Remove scallop mixture from skillet. Set aside; keep warm.

Add shallots and garlic to skillet; stir-fry 30 seconds. Stir in wine and juice. Bring to a boil; cook 2 minutes. Return scallop mixture to skillet; cook 30 seconds or until thoroughly heated. Serve over pasta.

Serving Size: 1 cup scallop mixture and 1 cup pasta