Archie Johnson
Course: Main Course Cuisine: American Prep Time: 10minutes Cook Time: 20 minutes Total Time: 30 minutes Calories: 523kcal
Let’s get started!
– 8 oz Lemon pappardelle pasta – 1 lb Bay scallops – Salt and lemon pepper to taste – ½ cup White wine – 4 tsp Parmesan cheese grated – 1 tbsp Lemon juice – 2 tbsp Fresh parsley chopped – 8 oz Mushrooms sliced – 1 tbsp Flour – 2 tbsp Butter
1. Prepare the pasta according to the package instructions. 2. In a pan, simmer the scallops in natural broth, wine, and lemon juice over low heat for 5 minutes. 3. Transfer the scallops and broth mixture to a separate bowl.
4. In the same pan, sauté mushrooms and scallions in butter over medium heat for 5 minutes. 5. Transfer the cooked vegetables to a different bowl. 6. Add flour to the pan along with the reserved cooking liquid from the scallops.
7. Stir until smooth. 8. Incorporate 1 tablespoon of parsley, 2 teaspoons of Parmesan cheese, salt, and pepper. 9. Cook until the sauce thickens. 10. Return the scallops and mushrooms to the pan, heating until everything is warmed through.