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Categories:Viewed: 60 - Published at: 4 years ago
Ingredients
- 1 c. dry white wine
- 1/2 lb. bay scallops
- 1/4 c. (1/2 stick) chilled butter, cut into 4 pieces
- salt and freshly ground pepper
- 1/2 tsp. grated lemon peel
- 2 tsp. Dijon mustard
- 5 oz. dried capellini or angel hair pasta
- 1 Tbsp. butter
- 1 Tbsp. snipped, fresh chives
Method
- Bring wine and lemon peel to simmer in heavy medium skillet. Add scallops and cook until almost opaque, about 1 minute. Transfer scallops to bowl, using slotted spoon.
- Increase heat and boil until wine is reduced to 1/4 cup, about 5 minutes.
- Reduce heat to low.
- Whisk in mustard, then 1/4 cup butter, 1 piece at a time.
- Add scallops and any juices and heat through.
- Season with salt and freshly ground pepper.
