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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (332g) Recipe makes 2 servings The following items or measurements are not included below: low-fat butter |
||
| Calories 520 | ||
| Calories from Fat 21 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 250mg | 10% | |
| Potassium 616mg | 17% | |
| Total Carbohydrate 70.3g | 23% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 2.9g | ||
| Protein 30.8g | 61% | |
Pasta with Scallops and Lemon Butter Mustard Sauce
By: Kasha
Aug 6, 2003
My favorite pasta recipe, the mustard is tangy and elegant. Very fast to make, use the small and less expensive scallops.
SERVES 2
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
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.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Scallops
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: Let's Cook!
On Apr 8, 2009
I COULD EAT THIS EVERY DAY! (And I have so far...) I didn't have white wine or lemon zest so I just used 1 cup Veggie broth and 2 tsp lemon juice. This sauce is AWESOME. I've been making it with a couple hearts of artichoke, a little prosciutto and a few capers. INCREDIBLE!
From: Lambkyns
On Oct 30, 2008
Superb! We enjoyed this so much. I only had whole wheat pasta and wondered if it would be to heavy for the delicate flavours of the sauce... it was just lovely. I have added this to our list of favourites. Thanks!
From: Miss Annie
On Aug 6, 2005
This recipe is restraunt gormet! The scallops with dijon and lemon were delectable. Flavor wise, it was light, yet rich. Served over angel hair pasta, and garnished with fresh chives from my garden, made a lovely presentation! Thanks, Kasha for sharing this wonderful recipe. I can definately recommend it.
From: Kate in Katoomba
On Jul 9, 2004
This was extremely good and I love scallops. I used fresh scallops, complete with their coral roes and champagne instead of white wine as I had that to hand. Very quick to make. I seared the scallops in a little butter until they were opaque and then removed them and made the sauce - then added them at the end just to heat through. Thanks for posting this one Kim.
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