Pan Seared Scallops Fettuccine with Artichokes, Peas, and Mushrooms

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I bought a giant bag of frozen scallops a couple of weeks ago, and I’ve been making several different recipes with them, including this Pan Seared Scallops Fettuccine with Artichokes, Peas, and Mushrooms! This recipe is very tasty, and I absolutely love how the artichokes go with the yogurt based sauce so well!

If you are using frozen scallops like I am, you will want to thaw them out first. You can also buy fresh scallops. Fresh scallops may be tastier, but it’s not like everyone has easy access to fresh scallops so frozen totally works too.

Ingredients

  • 8 large scallops, pat dry
  • 1/2 cup sliced mushrooms
  • 3 cloves garlic
  • 1 roma tomato, chopped
  • 1/2 cup frozen peas
  • 1/4 cup dry white wine
  • 1/4 cup yogurt
  • 1 can artichoke hearts
  • 2 tbsp basil
  • 4 oz fettuccine
  • 3/4 cup parmesan
  • 1 tbsp butter

Instruction

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente and then drain.

Melt butter in a large, cast iron over medium-high heat. Add garlic, and cook for 1 minute.

Add scallops to pan, giving them enough room in between so they don’t touch each other. Cook the scallops for 2 minutes.

Flip the scallops over with a pair of tongs, and add 1/2 tbsp butter if it’s too dry to the pan. Let the scallops cook for 1 more minute and then remove scallops from heat.

Add mushrooms, garlic, tomatoes, peas, and salt and pepper to skillet and saute in the delicious scallop garlic buttery goodness for about 2 minutes.

Scallops Fettuccine with Veggies

Add white wine and cook for another 2 minutes.

Add yogurt and 1/4 cup parmesan and stir, and then add the artichoke hearts and basil. Cook for 3-4 minutes.

Scallops Fettuccine with Veggies

Toss cooked pasta into the pan, coating thoroughly. remove from heat, add scallops, and sprinkle with remaining Parmesan cheese, and serve.

Scallops Fettuccine with Veggies
Scallops Fettuccine with Veggies
Scallops with Fettuccine

Scallops with Fettuccine

Ingredients

  • 8 large scallops, pat dry
  • 1/2 cup sliced mushrooms
  • 3 cloves garlic
  • 1 roma tomato, chopped
  • 1/2 cup frozen peas
  • 1/4 cup dry white wine
  • 1/4 cup yogurt
  • 1 can artichoke hearts
  • 2 tbsp basil
  • 4 oz fettuccine
  • 3/4 cup parmesan
  • 1 tbsp butter

Instructions

    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente and then drain.

    Melt butter in a large, cast iron over medium-high heat. Add garlic, and cook for 1 minute.

    Add scallops to pan, giving them enough room in between so they don’t touch each other. Cook the scallops for 2 minutes.

    Flip the scallops over with a pair of tongs, and add 1/2 tbsp butter if it’s too dry to the pan. Let the scallops cook for 1 more minute and then remove scallops from heat.

    Add mushrooms, garlic, tomatoes, peas, and salt and pepper to skillet and saute in the delicious scallop garlic buttery goodness for about 2 minutes.

    Add white wine and cook for another 2 minutes.

    Add yogurt and 1/4 cup parmesan and stir, and then add the artichoke hearts and basil. Cook for 3-4 minutes.

    Toss cooked pasta into the pan, coating thoroughly. remove from heat, add scallops, and sprinkle with remaining Parmesan cheese, and serve.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 71mgSodium: 1502mgCarbohydrates: 53gFiber: 11gSugar: 8gProtein: 33g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

Looking for more seafood dishes like this Pan Seared Scallops Fettuccine with Artichokes, Peas, and Mushrooms? Check out my seafood recipe collection here!

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