Rigatoni With Scallops And Lemon Mustard Sauc

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	T	Grated lemon peel
1	lb	Bay scallops
4	t	Dijon mustard
1/4	c	Butter or margarine, chilled
1	T	Chopped chives or parsley
		Salt, to taste
		Freshly ground black Pepper
		to taste
2101		son Blvd., Suite 920 Arlington VA 22201. As reprinted in

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,"  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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 345 Calories From Fat: 134 Total Fat: 15.1g Cholesterol: 10.8mg Sodium: 602.7mg Potassium: 119.4mg Carbohydrates: 24.4g Fiber: 1.8g Sugar: 4.9g Protein: 7g

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