Sea Scallops Sauteed with Mushrooms Pasta
Indulge in the luxurious flavors of Sea Scallops Sautéed with Mushrooms Pasta, a gourmet dish that brings restaurant-quality elegance to your kitchen. Tender, golden-brown sea scallops are seared to perfection and paired with a creamy mushroom sauce infused with garlic, shallots, and a splash of dry white wine. Tossed with al dente fettuccine and finished with a touch of lemon zest and Parmesan cheese, this recipe offers a delightful balance of richness and freshness. Perfect for date nights or special occasions, this 45-minute meal is as impressive as it is comforting. Serve it warm, garnished with fresh parsley, for a seafood pasta masterpiece that will wow your guests and satisfy your cravings.
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Recipe Information
Ingredients
- 1 lb sea scallops
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves (minced)
- 1 shallot (finely chopped)
- 8 oz cremini mushrooms (sliced)
- 0.5 cup dry white wine
- 0.75 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
- 12 oz fettuccine pasta (dried)
- 1 tsp lemon zest
Instructions
Rinse the sea scallops and pat them completely dry with paper towels. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter melts and the pan is hot, add the scallops in a single layer (do not overcrowd). Sear for 2 minutes on each side until golden brown. Remove scallops from the pan and set aside.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Sauté the minced garlic and chopped shallot for 1-2 minutes until fragrant.
Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are golden and tender.
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze. Let the wine reduce by half (about 2 minutes).
Stir in the heavy cream and bring to a gentle simmer. Allow the sauce to thicken slightly, about 3-4 minutes.
Meanwhile, cook the fettuccine pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of the pasta water before draining.
Add the grated Parmesan cheese to the sauce and stir until melted and incorporated. If the sauce is too thick, add a splash of the reserved pasta water to achieve the desired consistency.
Toss the drained pasta with the mushroom sauce until well coated. Stir in the lemon zest for a burst of freshness.
Gently return the seared scallops to the skillet, placing them on top of the pasta. Sprinkle with fresh parsley before serving.
Plate the pasta and scallops while warm, serving immediately.
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 6179 mg | 269% | |
| Total Carbohydrate | 293.9 g | 107% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 14.3 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 633 mg | 49% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3157 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
