Sea Scallops Sauteed With Mushrooms & Pasta

My husband brought home these huge Maine sea scallops and I made another experiment which turned out really good. It was very light and tasty and simple to make. I used baby portobello mushrooms & bowtie pasta. The hubby would like to see this done with angel hair pasta next time.

• Ready In: 20 mins
• Serves: 3

Ingredients

• 1  lb sea scallops, quartered (about 10 large)
• 8  ounces pasta (about 3 cups cooked al dente)
• 3  ounces fresh mushrooms (about 8 medium sliced)
• 3  tablespoons butter
• 3  garlic cloves
• 1⁄3 cup white wine
• 3  tablespoons fresh lemon juice
• 1  teaspoon sea salt, freshly ground

Directions

1. rinse scallops & drain.
2. melt 2 Tbsp butter in large non-stick skillet.
3. add 1 clove pressed garlic & scallops.
4. cook over medium heat about 6 - 8 minutes, stirring often.
5. remove scallops and set aside leaving juice in pan.
6. Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes.
7. Add cooked pasta to pan, 1 Tbsp butter, stir until melted.
8. Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes.
9. Stir & serve.