Sautéed Scallops and Mushrooms with Pine Nuts

Sautéed Scallops and Mushrooms with Pine Nuts

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    pound sea scallops halved crosswise

  • teaspoon salt

  • 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

  • cup dry white wine

  • 2

    tablespoons fresh lemon juice

  • 2

    cups hot cooked angel hair (about 4 ounces uncooked pasta)

Directions

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


Nutrition

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