Mushroom Scallop Pasta
Mushroom Scallop Pasta combines tender scallops and sautéed mushrooms in a creamy lemon wine sauce. Served over perfectly cooked pasta and garnished with Parmesan cheese and parsley, this dish offers a delightful blend of flavors and textures.
Ingredients
- 8 oz Lemon pappardelle pasta
- 1 lb Bay scallops
- Salt and lemon pepper to taste
- ½ cup White wine
- 4 tsp Parmesan cheese grated
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley chopped
- 8 oz Mushrooms sliced
- 1 tbsp Flour
- 2 tbsp Butter
Instructions
- Prepare the pasta according to the package instructions.
- In a pan, simmer the scallops in natural broth, wine, and lemon juice over low heat for 5 minutes.
- Transfer the scallops and broth mixture to a separate bowl.
- In the same pan, sauté mushrooms and scallions in butter over medium heat for 5 minutes.
- Transfer the cooked vegetables to a different bowl.
- Add flour to the pan along with the reserved cooking liquid from the scallops.
- Stir until smooth.
- Incorporate 1 tablespoon of parsley, 2 teaspoons of Parmesan cheese, salt, and pepper.
- Cook until the sauce thickens.
- Return the scallops and mushrooms to the pan, heating until everything is warmed through.