Scallop and Mushroom Pasta |

Posted on

17 September 2012



Scallop and Mushroom Pasta

Scallop and Mushroom Pasta


1lb. scallops
4fl oz. sauvignon blanc
1fl oz. lemon juice
8 oz. mushrooms, sliced
5 spring onions, sliced
1oz. butter
0.5oz. flour
0.5oz. fresh parsley, chopped
4 teaspoons Parmesan cheese, grated
salt and pepper to taste
8 oz lemon pappardelle pasta


  • Cook the pasta until it is al dente
  • Meanwhile melt the butter in a sauce pan and sauté the spring onions and mushrooms until soft and tender, season the mushrooms
  • At the same time cook the scallops in their natural broth and the sauvignon blanc for 5 minutes, do not overcook, remove the scallops from the liquid and set aside
  • Add flour, parmesan, parsley and season, cook until the sauce thickens
  • Add the mushrooms, spring onions and scallops back into the sauce for 30 seconds to reheat
  • Toss with the pasta and serve sprinkled with parmesan.
Cooks Note

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