Scallop on Fettucini

Seared Scallops served over fettucini


8 oz. bay scallops
2 cloves (minced) garlic
4 chopped scallions
1 tsp. lemon juice
4 tsp. butter
1 c. sliced mushrooms
4 stalks chopped asparagus
2 tsp. white cooking wine
2 tbsp. Parmesan cheese (or Romano)
Salt and pepper to taste

Saute onions, vegetables and garlic in butter. Add scallops and saute for 2 minutes. Stir in wine, salt, pepper, cheese and lemon. Bring to a boil only for 1 minute. Take away from heat. Sprinkle with shredded cheese (of choice). Cover and let melt. Serve over pasta.