Pasta with Scallops and Lemon Butter Mustard Sauce

This recipe apparently was NOT a "winner" with my husband--he took a couple of bites and then asked me if I wanted to finish his portion. I knew when I was making it that there was a good possibility that he may not care for it. My husband has never tried scallops and I made the mistake of using the less expensive scallops for his "first time". Oops! I didn't go out and specifically buy scallops for this recipe--in fact, I've never even cooked with scallops before. I don't know if any of you have seen the little 4 oz bags that go on sale at Kroger periodically for $1.00, but I picked up a couple of packages a while back, figuring I'd give them a try. I, personally, didn't think they were "bad"--they obviously weren't as good as those really big scallops you get out, but the flavor was comparable. I really enjoyed the flavor of the dish and think that if my husband could have gotten past the idea of the scallops, that he might have actually enjoyed it. If any of you try it, I'd love to hear your feedback!

Pasta with Scallops and Lemon Butter Mustard Sauce

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
6 ounces pasta, cooked and hot (I used 8 ounces of angel hair and that made enough for 2 people).
1/4 cup chives, snipped (I only had dehydrated chives)
salt and pepper

Directions

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.

Serve sauce over cooked pasta and sprinkle with chives. (I stirred my pasta in with my scallops to coat it well and then sprinkled some chives on top!)

Source: Recipezaar.com