Pasta with Scallops in Lemon Mustard Butter Sauce

Name: Pasta with Scallops in Lemon Mustard Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 180 g Dry white wine; 5 g Lemon, zest of; 360 g Bay scallops; 30 g Dijon mustard; 320 g Pasta; 8 g Chives

Pasta with Scallops in Lemon Mustard Butter Sauce · ready in 25 min · 4 servings · 520 kcal per serving · medium · 6 ingredients

Tender scallops are gently simmered in white wine and lemon zest, then finished in a silky mustard butter sauce that coats delicate pasta with bright citrus notes and rich, savory depth.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
kcal: 520
Difficulty: medium

Italian French Mediterranean Main dishes Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

180 gDry white wine
5 gLemon, zest of
360 gBay scallops
30 gDijon mustard
320 gPasta
8 gChives

Equipment

stovetop, colander, measuring cup, measuring spoons, microplane, saucepan, serving bowl, slotted spoon, tongs, whisk, wooden spoon

Instructions

Simmer wine and zest
Simmer wine and lemon zest in medium saucepan. · 5 min
What to look for: gentle bubbling
Cook scallops briefly
Add scallops and cook and stir for 1 minute. · 1 min
What to look for: scallops turn opaque
Reduce wine base
Take out scallops, raise heat and reduce wine to about 1 or 4 cup. · 4 min
What to look for: liquid thickens slightly
Whisk in mustard and butter
Reduce heat to low, whisk in mustard, then butter, in small pieces. · 2 min
What to look for: smooth glossy sauce
Reheat scallops in sauce
Add scallops and any juice and heat through. · 2 min
What to look for: sauce coats scallops
Season sauce
Season with salt and pepper. · 1 min
What to look for: evenly speckled
Combine pasta and serve
Put sauce over cooked pasta-angel hair is good, and sprinkle on chives. · 2 min
What to look for: pasta well coated and glossy

Nutrition (per serving)

kcal	520
Protein	28 g
Carbohydrates	52 g
of which sugars	2 g
Fat	22 g
of which saturated	12 g
Fibre	3 g
Sodium	620 mg

Nutri-ScoreC

Allergens

Contains: fish, milk, gluten, mustard

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended

Ingredient substitutions

Dry white wine

vegetable stock: Use low sodium stock to control salt.

Lemon, zest of

lemon peel: Avoid white pith to prevent bitterness.

Bay scallops

sea scallops: Slice large scallops into halves for even cooking.

Dijon mustard

whole grain mustard: Adds a more textured sauce.

Pasta

gluten free pasta: Cook just to al dente to avoid breaking.

Chives

parsley: Finely chop for even distribution.