Pasta with scallops and lemon mustard butter
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Typed by Manny Rothstein | ||
| 1 | cup | Dry white wine |
| ½ | teaspoon | Grated lemon peel |
| ½ | pounds | Bay scallops |
| 2 | teaspoons | Dijon mustard |
| ¼ | cup | (1/2 stick) chilled butter, cut into 4 pieces |
| Salt and ground pepper | ||
| 5 | ounces | Dried capellini or angel hair pasta |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Snipped fresh chives |
Directions
SCALLOPS
PASTA
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for February. Submitted By MANNY ROTHSTEIN On 05-24-95
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