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.

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