Rigatoni with scallops and lemon mustard sauc
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rigatoni or other Medium pasta shape |
| 2 | cups | White wine |
| 1 | tablespoon | Grated lemon peel |
| 1 | pounds | Bay scallops |
| 4 | teaspoons | Dijon mustard |
| ¼ | cup | Butter or margarine; chilled |
| 1 | tablespoon | Chopped chives or parsley |
| Salt; to taste | ||
| Freshly ground black Pepper; to taste | ||
Directions
Prepare pasta according to package directions, drain. In a large skillet, bring wine and lemon peel to simmer. Add scallops and cook about 1 minute.
Remove scallops from pan. Increase heat and boil wine until reduced by half, about 5 minutes. Whisk in mustard, then add butter, one tablespoon at a time. Add scallops and pasta. Heat thoroughly. Sprinkle with chopped chives or parsley, salt and pepper to taste and serve. This recipe serves 4 to 6.
Recipe Source: 100 BEST PASTA RECIPES by The National Pasta Association (cookbooklet by mail) - Send $2½ check or money order (payable to National Pasta Association) to: "NPA's 100 Best Recipes," 2101 Wilson Blvd., Suite 920, Arlington, VA 22201. As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest.
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-13-1995.
Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID# LRCE87A} January, 1996.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 17, 1998