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Description Edit

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.

Ingredients Edit

Directions Edit

  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.

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