Scallops, Mushrooms, Capers, Lemon and Fettuccine
A light dish with seared Scallops, Mushrooms and Capers in a lemon butter sauce over fettucinne. It taked minutes to make and satisfies all your seafood craving
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Cooking tools:
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Tongs
- Chef's knife
- Cutting board
- Measuring spoon
- Citrus press
- Pepper mill
- Plate
Ingredients
- 3 sea scallops per person
- 1/2 tbsp olive oil to coat scallops
- kosher salt
- freshly ground black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 6-10 whole cremini mushrooms (sliced)
- 1 tbsp capers
- 1/2 lemon juiced
- 2-3 springs fresh parsley (chopped)
- 2-3 nests dried fettuccine or as per portion directions on package
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