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