| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dish, Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Rigatoni or other Medium pasta shape |
| 2 |
c |
White wine |
| 1 |
tb |
Grated lemon peel |
| 1 |
lb |
Bay scallops |
| 4 |
ts |
Dijon mustard |
| 1/4 |
c |
Butter or margarine; chilled |
| 1 |
tb |
Chopped chives or parsley |
|
|
Salt; to taste |
|
|
Freshly ground black Pepper; to taste |
INSTRUCTIONS
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 $2.50 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@prodigy.net> on May 17,
1998
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”