Pasta with Scallops and Lemon Butter Mustard Sauce

My favorite pasta recipe, the mustard is tangy and elegant. Very fast to make, use the small and less expensive scallops.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1  cup dry white wine
• 1⁄2 teaspoon lemon, zest of, grated
• 8  ounces bay scallops
• 2  teaspoons Dijon mustard
• 1⁄4 cup  low-fat butter (40%)
• 6  ounces pasta, cooked and hot
• 1⁄4 cup chives, snipped
•  salt and pepper

Directions

1. Simmer wine and lemon zest in medium saucepan.
2. Add scallops and cook and stir for 1 minute.
3. Take out scallops, raise heat and reduce wine to about 1/4 cup.
4. Reduce heat to low, whisk in mustard, then butter, in small pieces.
5. Add scallops and any juice and heat through.
6. Season with salt and pepper.
7. Put sauce over cooked pasta-angel hair is good, and sprinkle on chives.