Scallop Mushroom Fettucine
Ingredients of Scallop Mushroom Fettucine
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Fettuccine 8 pz. 225 g Olive (or cooking) oil 1 tbsp. 15 mL Sliced fresh white mushrooms 4 cups 1 L Garlic clove, minced 1 1 Dry white wine 1/4 cup 60 mL Butter 2 tbsp. 30 mL Lemon juice 1 tbsp. 15 mL Small bay scallops 1 lb. 454 g Grated Parmesan cheese 1/2 cup 125 mL Sliced green onion 3 tbsp. 50 mL Grated lemon zest (see Tip, below) 1 tbsp. 15 mL Salt 1/4 tsp. 1 mLHow to Scallop Mushroom Fettucine
Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered for 11 to 13 minutes, stirring occasionally, until tender but firm. Drian. Return to same pot. Cover to keep warm
Heat olive oil in large frying pan on medium. Add mushrooms and garlic. Cook for about 5 minutes, stirring occasionally, ntil liquid has evaporated.
Add next 3 ingredients. Heat and stir until butter melts. Add scallops. Heat and stir for about 2 minutes until scallops are opaque.
Add remaining 4 ingredients and pasta. Toss, Makes about 6 cups (1.5 L).
Tip : When a recipe calls for grated citus zest and juice, it's easier to grate the fruit first, then juice it. Be careful not to grate down to the pith (white part of the peel), which is bitter and best avoided.
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