KitchenMagician's Recipe

FETTUCCINE - SCALLOPS AND MUSHROOMS

Category: Noodles in Sauce

Makes 4 servings.

3 T. unsalted butter
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
3/4 lb. scallops, cut in quarters
1 tsp. grated lemon rind
1 c. whipping cream
salt and pepper
1/4 tsp. nutmeg
1 lb. noodles, cooked and hot
3 T. unsalted butter
3 T. chopped fresh parsley

In large skillet, melt 3 tablespoons butter; stir in garlic and cook over medium heat until fragrant. Do not brown.
Add mushrooms and cook about 5 minutes or until soft and any liquid in pan has evaporated.
Add scallops and cook 1 minute. Stir in lemon peel and cream and bring to boil.
Season with salt, pepper and nutmeg. Remove from heat.
Place noodles in pasta bowl or on platter.
Add 3 tablespoons butter and sauce; toss well. Sprinkle with parsley.
Season with salt and pepper to taste.