Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rigatoni -- (or your favorite
-- medium pasta shape)
2 cups white wine
1 tablespoon grated lemon peel
1 pound bay scallops
4 teaspoons dijon mustard
1/4 cup butter or margarine -- chilled, divided
1 tablespoon chopped chives or parsley
salt -- to taste
black pepper -- freshly ground, to
-- taste |
Preparation:
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. |
