Mushroom Scallop Primavera

• 8 ounces uncooked fettuccine
• 12 large fresh morel mushrooms
• 1/2 pound sliced fresh shiitake mushrooms
• 4 tablespoons olive oil
• 2 tablespoons butter
• 1 medium zucchini, sliced
• 3/4 pound fresh peas, shelled (about 3/4 cup)
• 12 sea scallops (about 1 pound)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 green onions, thinly sliced
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in 1 tablespoon oil and 1 tablespoon butter in batches until tender; remove and keep warm. In the same skillet, saute zucchini and peas in 1 tablespoon oil until crisp-tender; remove and set aside.
2. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. In the same skillet, heat remaining oil over medium-high heat. Add scallops; cook for 1-2 minutes on each side or until golden brown and firm. Remove and keep warm.
3. Drain fettuccine; return to skillet. Add the vegetable mixture, green onions, lemon juice, zest, and remaining salt and pepper; heat through. Serve with scallops.

fettuccine, mushrooms, shiitake mushrooms, olive oil, butter, zucchini, fresh peas, salt, pepper, green onions, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/mushroom-scallop-primavera/ (may not work)