Pasta With Scallops And Lemon Mustard Butter Sauce
A delicate pasta dish featuring tender scallops in a bright lemon mustard butter sauce. The combination of wine, lemon peel, and Dijon creates a flavorful, elegant meal perfect for special occasions or a refined weeknight dinner that impresses with its simplicity and sophisticated flavors.
Ingredients
Instructions
- Bring the white wine and grated lemon peel to a simmer in a heavy medium skillet.
- Add the bay scallops and cook until almost opaque, about 1 minute. Transfer scallops to a bowl using a slotted spoon.
- Increase heat and boil until the wine is reduced to 1/4 cup, about 5 minutes.
- Reduce heat to low.
- Whisk in the Dijon mustard, then add the chilled butter, one piece at a time, whisking until smooth after each addition.
- Add the cooked scallops and any juices, and heat through.
- Season with salt and freshly ground pepper to taste.
- Meanwhile, cook the dried capellini or angel hair pasta until al dente, then drain and toss with the sauce.
Tips & Substitutions
For a creamier sauce, you can incorporate a splash of heavy cream after whisking in the Dijon mustard. If you're out of bay scallops, you can substitute with small shrimp or even diced fish. To enhance the dish, consider adding a pinch of red pepper flakes for a bit of heat. This recipe is also reminiscent of Vegetable Shrimp And Pasta, making it versatile.
Serving Suggestions
Serve this dish immediately for the best flavor and texture. It pairs beautifully with a crisp green salad and a light vinaigrette. A glass of chilled white wine complements the dish perfectly. For a heartier meal, consider serving with garlic bread or a side of sautéed vegetables. This recipe is a great addition to your collection of seafood recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of white wine or water to loosen the sauce if needed. Avoid microwaving as it can overcook the scallops.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Scallops And Lemon Mustard Butter Sauce contains roughly 78 calories, with 1g protein, 2g carbohydrates, and 5g fat. It is a good source of vitamin C (19% of the Daily Value) and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which helps achieve a better sear and prevents the sauce from becoming watery.
What can I substitute for the white wine?
If you prefer not to use wine, you can substitute with an equal amount of seafood or vegetable broth, adding a splash of lemon juice for acidity. This will still provide a flavorful base for the sauce without the alcohol.
How can I make this dish gluten-free?
To make this recipe gluten-free, simply substitute the capellini or angel hair pasta with a gluten-free pasta alternative. Many brands offer excellent options that will hold up well in the dish while providing the desired texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).