Rigatoni With Scallops And Lemon Mustard Sauce

Course : Sauces
Serves: 4
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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
1 teaspoon salt -- to taste
1 teaspoon black pepper

Preparation / Directions:

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.


Nutritional Information:

708 Calories (kcal); 14g Total Fat; (20% calories from fat); 34g Protein; 89g Carbohydrate; 68mg Cholesterol; 376mg Sodium

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