Rigatoni with Scallops and Lemon Mustard Sauce

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.

• Contributed by Catsrecipes Y-Group

Ingredients

• 1 pound rigatoni
• 2 cups white wine
• 1 tablespoon grated lemon peel
• 1 pound bay scallops
• 4 teaspoons spicy mustard
• ¼ cup butter chilled and divided
• 1 tablespoon chopped chives
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper

Directions

1. Prepare pasta according to package directions then drain well.
2. In a large skillet bring wine and lemon peel to simmer then add scallops and cook 1 minute.
3. Remove scallops from pan then increase heat and boil wine for 5 minutes.
4. Whisk in mustard then add butter one tablespoon at a time.
5. Add scallops and pasta and heat thoroughly.
6. Sprinkle with chopped chives, salt and pepper to taste and serve.