Serves: 2
Prep Time: 15 minutes
Cook Time: 15 minutes


INGREDIENTS

• 12 sea scallops, thawed
• sea salt and pepper to taste
• 3 tbsp olive oil, divided
• 1/4 cup finely chopped sweet onion
• 1/2 tsp garlic, minced
• 1-1/4 cup mushrooms of choice
• 1/3 cup dry white wine
• 1 tbsp unsalted butter
• 1 tsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh basil
• cooked pasta of choice (I used Barilla thin spaghetti)

DIRECTIONS

1. Dry scallops thoroughly between layers of paper towels.  Sprinkle lightly with salt and pepper. 
2. Heat a heavy skillet on high heat.  Add half the oil.  When oil is sizzling and ready to smoke, add scallops, leaving room between them to properly sear.  They will sear best towards the center, rather than the perimeter, of the pan.  Cook scallops for about 2 minutes without stirring, then flip and cook another 1-2 minutes, till cooked almost through. Remove to a plate; cover and keep warm. 
3. Add remaining oil to pan with onion and mushrooms.  Cook over medium high heat till onions are transparent and mushrooms are starting to brown.  Add garlic and saute for about 30 seconds.  Add wine, butter, lemon juice, parsley, basil and pasta.  Toss to incorporate pasta.  If desired, add scallops briefly,  just to reheat slightly.  Serve mounds of pasta and mushrooms with scallops on top.  

Source: http://judyskitchen.blogspot.com/2011/10/seared-scallops-with-pasta-mushrooms.html?m=1

Scan QR code on your mobile to open this page

Labels: mushroom, pasta, recipes, scallop, western