Pasta with Scallops and Lemon Butter Mustard Sauce

"My favorite pasta recipe, the mustard is tangy and elegant. Very fast to make, use the small and less expensive scallops."
 
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photo by Satyne photo by Satyne
photo by Satyne
photo by karenury photo by karenury
photo by CIndytc photo by CIndytc
photo by CIndytc photo by CIndytc
photo by StrongChef photo by StrongChef
Ready In:
15mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Simmer wine and lemon zest in medium saucepan.
  • Add scallops and cook and stir for 1 minute.
  • Take out scallops, raise heat and reduce wine to about 1/4 cup.
  • Reduce heat to low, whisk in mustard, then butter, in small pieces.
  • Add scallops and any juice and heat through.
  • Season with salt and pepper.
  • Put sauce over cooked pasta-angel hair is good, and sprinkle on chives.

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Reviews

  1. We used prawns, but looking forward to trying with scallops. The sauce was lovely and delicate, I opted to add another 1/2 cup wine since I had a lot of prawns. Thanks for a lovely dinner.
     
  2. We enjoyed this recipe -- but thought it should have a little more sauce. I will make it again, but double the ingredients for the sace.
     
  3. This was probably the best scallop recipe I have ever made. I used sea scallops and seared them first...the only other thing I changed was I used Brownwood Farms Kreme Mustard instead of dijon...it was fantanstic!! A must try...
     
  4. Holy Moly did we love this!!! I doubled the recipe but ran out of white wine so I used 1 3/4 cup white wine and 1/4 cup chicken broth. I stuck with the 1/4 cup light butter and completely forgot the chives. When doubling I went to 1 pound of pasta. I added some canned artichokes and some prosciutto as well. LOVELY, HEAVENLY! Will definitely make again and again!
     
  5. I COULD EAT THIS EVERY DAY! (And I have so far...) I didn't have white wine or lemon zest so I just used 1 cup Veggie broth and 2 tsp lemon juice. This sauce is AWESOME. I've been making it with a couple hearts of artichoke, a little prosciutto and a few capers. INCREDIBLE!
     
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Tweaks

  1. This was extremely good and I love scallops. I used fresh scallops, complete with their coral roes and champagne instead of white wine as I had that to hand. Very quick to make. I seared the scallops in a little butter until they were opaque and then removed them and made the sauce - then added them at the end just to heat through. Thanks for posting this one Kim.
     

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