Best Pasta With Scallops And Lemon Butter Mustard Sauce Recipes

PASTA WITH SCALLOPS AND LEMON BUTTER MUSTARD SAUCE

Steps:

• Simmer wine and lemon zest in medium saucepan.
• Add scallops and cook and stir for 1 minute.
• Take out scallops, raise heat and reduce wine to about 1/4 cup.
• Reduce heat to low, whisk in mustard, then butter, in small pieces.
• Add scallops and any juice and heat through.
• Season with salt and pepper.
• Put sauce over cooked pasta-angel hair is good, and sprinkle on chives.

BASIL PAN-SEARED SCALLOPS OVER PASTA

Steps:

• Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
• Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
• Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
• In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
• Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
• In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
• Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE

Steps:

• Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.