Pasta With Scallops And Lemon Butter Mustard Sauce Food

PASTA WITH SCALLOPS AND LEMON BUTTER MUSTARD SAUCE

Pasta with Scallops and Lemon Butter Mustard Sauce image

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

Provided by Kasha

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 661.4, Fat 11.9, SaturatedFat 1, Cholesterol 27.4, Sodium 3285.4, Carbohydrate 84.2, Fiber 11.2, Sugar 5.7, Protein 36.1

SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE

Sauteed Scallops with with Lemon-Mustard Sauce image

Provided by Lisa Zwirn

Categories Citrus Mustard Shellfish Sauté Cocktail Party Dinner Lemon Seafood Scallop Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 pound sea scallops, patted dry
All purpose flour
1 tablespoon olive oil
2 tablespoons (1/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon Dijon mustard

Steps:

Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.

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