Pan-Seared Scallop & Mushroom Fettuccine with Creamy Wild Mushroom Sauce Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Pan-Seared Scallop & Mushroom Fettuccine with Creamy Wild Mushroom Sauce

Keywords: Pastas & Starches, Fish & Shellfish

Added: February 16, 2017

4-6 each High Liner American Pride® Sea Scallops – 10/20 (925200)

5 each Monterey Medium White Mushrooms (360930)

As needed Roland Pomace Olive Oil (620390)

To taste McCormick Lawry’s® Lemon, Basil & Thyme Seasoning (473221)

1 oz C.H. Robinson Spinach (361171), stems removed

1/4 cup Custom Culinary Gold Label Craft Toppings™ Wild Mushroom Tapenade (953880)

1/4-1/2 cup Anchor Chef’s Heavy Cream (929770)

8 oz AIPC R&F Fettuccine (480640)

 

1. Prepare fettuccine.

2. In a sauté pan over medium-high heat, add olive oil and mushrooms (you can slice mushrooms if you prefer). Sauté until mushrooms start to brown. Add scallops; sear until almost cooked. Season with Lawry’s®. Add de-stemmed spinach; continue to sauté for a minute.

3. Add cooked fettuccine, mushroom tapenade and heavy cream. Continue to heat until hot and creamy.

4. Add more heavy cream to adjust the sauce to your liking, if desired.


Print ◄ Back to Recipe Gallery

SideDish!

As a Martin Bros. Distributing customer, SideDish! is delivered to your inbox every month and gives you access to tips and trends to make your business more efficient and profitable throughout the entire year. You'll learn from the experts specific to your industry including, healthcare, medical supplies, restaurant supply, janitorial supply, large kitchen equipment, restaurant marketing and more!

Become a Customer