Pasta With Scallops And Lemon Butter Mustard Sauce - cooking recipe

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

Preparation

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