Pasta with Scallops and Lemon Butter Mustard Sauce

Kasha's Note:

My favorite pasta recipe, the mustard is tangy and elegant. Very fast to make, use the small and less expensive scallops.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 1 cup dry white wine
• ½ teaspoon lemon, zest of , grated
• 8 ounces bay scallops
• 2 teaspoons Dijon mustard
• ¼ cup low-fat butter (40%)
• 6 ounces pasta , cooked and hot
• ¼ cup chives , snipped
• salt and pepper

Directions:

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

Reviews

[Bobbie]

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.

[CIndytc]

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...

[RedVinoGirl]

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!