Pasta with Scallops and Lemon Butter Mustard Sauce
photo by Satyne
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 cup dry white wine
- 1⁄2 teaspoon lemon, zest of, grated
- 8 ounces bay scallops
- 2 teaspoons Dijon mustard
- 1⁄4 cup low-fat butter (40%)
- 6 ounces pasta, cooked and hot
- 1⁄4 cup chives, snipped
- salt and pepper
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
-
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!
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Tweaks
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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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