Pasta With Scallops And Lemon Mustard Butter Sauce - cooking recipe

Ingredients

1 c. dry white wine
1/2 lb. bay scallops
1/4 c. (1/2 stick) chilled butter, cut into 4 pieces
salt and freshly ground pepper
1/2 tsp. grated lemon peel
2 tsp. Dijon mustard
5 oz. dried capellini or angel hair pasta
1 Tbsp. butter
1 Tbsp. snipped, fresh chives

Preparation

Bring wine and lemon peel to simmer in heavy medium skillet. Add scallops and cook until almost opaque, about 1 minute. Transfer scallops to bowl, using slotted spoon.
Increase heat and boil until wine is reduced to 1/4 cup, about 5 minutes.
Reduce heat to low.
Whisk in mustard, then 1/4 cup butter, 1 piece at a time.
Add scallops and any juices and heat through.
Season with salt and freshly ground pepper.