Scallop Linguine with Lemon Butter Mustard Sauce
Ingredients:
9
Elevate your dinner with this exquisite dish of tender bay scallops served over al dente linguine, drizzled with a velvety lemon butter mustard sauce. A fragrant sprinkle of fresh chives adds the perfect finishing touch to this culinary masterpiece.
Ingredients
1 | cup dry white wine |
|---|---|
1⁄2 | teaspoon lemon zest of grated |
8 | bay scallops |
2 | teaspoons Dijon mustard |
1⁄4 | cup low-fat butter (40%) |
6 | ounces pasta, cooked and hot |
1⁄4 | cup chives, snipped |
| • | salt |
| • | pepper |
Instructions
Preparation of the Sauce | |
|---|---|
| 1. | Simmer dry white wine and grated lemon zest in a medium saucepan. |
| 2. | Add bay scallops and cook, stirring, for 1 minute. |
| 3. | Remove the scallops, increase the heat, and reduce the wine to about 1/4 cup. |
| 4. | Reduce the heat to low, whisk in Dijon mustard, then gradually add the low-fat butter in small pieces. |
| 5. | Return the cooked scallops to the sauce along with any juice, and heat through. |
| 6. | Season the sauce with salt and pepper. |
Published on Oct 01, 2024 by Luminița