Basil Scallops with Spinach Fettuccine
Ingredients 8 ounces uncooked spinach fettuccine 1 1/2 pounds sea scallops 3/4 teaspoon freshly ground black pepper Cooking spray 2 tablespoons extravirgin olive oil 1 tablespoon Dijon mustard 1 tablespoon chopped fresh basil 1/4 teaspoon salt 3/4 cup dry white wine or low-sodium chicken broth 1/3 cup finely chopped green onion (about 2) 3 tablespoons chopped fresh parsley Preparation Cook pasta according to package directions, omitting salt and fat. Drain. Rinse scallops, and pat dry with a paper towel. Sprinkle scallops with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining scallops. Combine olive oil and next 3 ingredients; set aside. Place same pan over high ...