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Ingredientes
- 1 lb Rigatoni
- Â Â (or possibly your favorite medium pasta shape)
- 2 c. White wine
- 1 Tbsp. Grated lemon peel
- 1 lb Bay scallops
- 4 tsp Dijon mustard
- 1/4 c. Butter or possibly margarine chilled, divided
- 1 Tbsp. Minced chives or possibly parsley
- Â Â Salt to taste
- Â Â Black pepper, freshly grnd to taste
Direcciones
- Prepare pasta according to package directions, drain.
- In a large skillet, bring wine and lemon peel to simmer. Add in scallops and cook about 1 minute. Remove scallops from pan. Increase heat and boil wine till reduced by half, about 5 min. Whisk in mustard, then add in butter, one Tbsp. at a time. Add in scallops and pasta. Heat thoroughly. Sprinkle with minced chives or possibly parsley, salt and pepper to taste and serve.
- This recipe serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 111 | 37% |
| Total Fat 12.58g | 16% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 327mg | 14% |
| Potassium 499mg | 14% |
| Total Carbs 6.49g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.08g | 1% |
| Protein 19.5g | 31% |
