Tuesday, 9 June 2009

Pasta with Scallops and Lemon-Mustard Sauce

Need a dish to make with those cute little scallops that are on sale but you have no idea what to do with? (Sure you do!) And nothing is more satisfying, or easier, than pasta. I have taken this simple pasta dish and built it on top of mounds of salad greens and fresh, chopped tomato. The hot pasta gently wilted the veggies and the delicious pasta sauce served as salad dressing as well.

Pasta with Scallops and Lemon-Mustard Sauce
Bon Appetit Cookbook
Barbara Fairchild

Ingredients - I would make even more sauce next time, it's wonderful!
1 cup dry white wine
1/2 tsp finely grated lemon peel
8 ounces bay scallops
2 tsp Dijon mustard
1/4 cup (1/2 stick) chilled butter, cut into 4 pieces.
5 ounces capellini or angel hair pasta (I just had spaghettini)
1 tbsp butter, room temperature
1 tbsp fresh chopped chives

Bring wine and lemon peel to simmer in heavy medium skillet over medium heat. Add scallops and simmer until almost opaque in center, about 1 minute. Using slotted spoon, transfer scallops to medium bowl. Increase heat and boil until wine mixture is reduced to 1/4 cup, about 6 minutes. Reduce heat to low. Whisk in mustard, then chilled butter, 1 piece at a time. Add scallops and any accumulated juices to sauce; heat through (do not boil). Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; returning to same pot. Toss with 1 tbsp room-temperature butter. Divide pasta between plates. Spoon scallops and sauce over. Sprinkle with chives. I also garnished mine with a chive blossom.

This was so tasty, it makes just enough for two, but can easily be doubled. Be careful not to over-cook the scallops.