Basil Scallops With Spinach Fettuccine

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Oxmoor House


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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

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