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

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