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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