Name: Tomato Fettuccine with Scallops
Ingredients: 1/4 lb. (110 g) unsalted butter; 3 cloves garlic, crushed; 1 3/4 c. (440 mL) button mushrooms, sliced; 3 tbsp. (45 mL) fresh lemon juice; 1/2 lb. (225 g) fresh scallops; 4 very small young zucchini, cut into 1 1/4-inch (3 cm) long julienne strips; 3 tbsp. (45 mL) finely chopped fresh parsley; salt and freshly ground black pepper; pinch of cayenne pepper; 1 lb. (450 g) fresh tomato fettuccine; 3 tbsp. (45 mL) chopped, fresh parsley, to garnish; 1 lb. fresh spinach, cleaned; 4 large ripe tomatoes, seeded and cut into 1/4-inch dice; 6 scallions (3-inches green left on), thinly sliced; 2 tbsp. drained capers; 6 tbsp. chopped, fresh dill; 1/4 c. olive oil; salt and black pepper to taste; 1/2 lb. shaped pasta (fusili or bow tie); 1 lb. white mushrooms (stems removed), cleaned and thinly sliced; 2 hard-boiled eggs, grated

Tomato Fettuccine with Scallops

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Tomato Fettuccine With Scallops is an impressive dinner. Made with 1/4 lb. (110 g) unsalted butter, 3 cloves garlic, crushed, 1 3/4 c. (440 ml) button mushrooms, sliced, 3 tbsp. (45 ml) fresh lemon juice and 1/2 lb. (225 g) fresh scallops, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.