11 Reviews of Pasta with Scallops and Lemon Butter Mustard Sauce

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.

From: StrongChef

On Sep 16, 2007

Delicious. Very tangy, as advertised. I followed this one 'to the T' and only deviated in using a little less fresh chives than called for, which wound up being perfect for me. Wonderful recipe. Thanks!

From: groovyrooby

On Mar 9, 2007

Wonderful recipe!!! I second the gourmet rating! The sauce was just enough to coat the noodles without being too saucy, although I was thankful that I cut the butter (I used margarine) down a bit in my doubled-version. I made this with asparagus for a side and enjoyed swirling the veggies in the extra sauce. Maybe next time I'll mix them all. Great recipe! Great flavor! Very rich but not too guilty - love the chives! Thanks so much!

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: Dr. Carrie

On Feb 5, 2008

I thought it was delicious. I added some garlic in at the beginning, otherwise stuck to the recipe. I didnt think it was too tangy at all. But I used exactly 1/2 tsp lemon zest, and I let it reduce for quite a while. A keeper

From: TinaMS

On Feb 9, 2006

This is really delicious...and addicting, as my DH and I ate more than we probably should have at one sitting! Light, yet very flavorful. I served mine over farfalle, which was what I had on hand, and garnished with chopped fresh parsley.

From: MrsEl

On Mar 25, 2006

Thanks, Kasha. Thought this was delicious. (And I'm rather passionate about scallop Savory Sauteed Scallops with Cherry Tomatoes that I posted on 'Zaar.) But, yours is delicious and will be served many times at our house. I would recommend searing scallops first as suggested by Kate in Katoomba. Thanks again!

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: French Lavender

On Jun 28, 2007

I have to admit this was a quick recipe, which I love. We didn't care for the flavor, as it was just too tangy for us. I ended up adding some cream and crushed red pepper to the sauce to tone down the tang.