Try this Rigatoni with Scallops and Lemon Mustard Sauc recipe, or contribute your own.
Suggest a better descriptionPrepare pasta according to package directions, drain. In a large skillet, bring wine and lemon peel to simmer. Add scallops and cook about 1 minute. Remove scallops from pan. Increase heat and boil wine until reduced by half, about 5 minutes. Whisk in mustard, then add butter, one tablespoon at a time. Add scallops and pasta. Heat thoroughly. Sprinkle with chopped chives or parsley, salt and pepper to taste and serve. This recipe serves 4 to 6. Recipe Source: 100 BEST PASTA RECIPES by The National Pasta Association (cookbooklet by mail) - Send $2.50 check or money order (payable to National Pasta Association) to: "NPAs 100 Best Recipes," 2101 Wilson Blvd., Suite 920, Arlington, VA 22201. As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest. Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-13-1995. Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID# LRCE87A} January, 1996. Posted to MC-Recipe Digest by Nancy Berry
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 130 | ||
Calories from Fat: 11 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 37mg | 11 % | |
Sodium 295.4mg | 10 % | |
Potassium 399mg | 10 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.7g | ||
Protein 19.3g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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