Pasta with Scallops and Lemon Mustard Butter Sauce

I am back in the Big Bend and cooking up a storm so get ready....

This recipe is from my new Bon Apetite cookbook that I am obsessed with, mainly because it was a gift and it is HUGE!!

This recipe is for two people, but could be enlarged easily.

Ingredients:
-1 cup dry white wine (I use my fav. box wine, I don't think it is that dry, but seemed to work)
-1/2 teaspoon grated lemon peel
-8 ounces bay scallops (the little ones)
-2 teaspoons dijon mustard
-1/2 stick of butter (you can use less)
-salt and pepper to taste
-favorite pasta, I would recommend something light
Bring 1 cup of dry white wine and 1/2 teaspoon grated lemon peel to a simmer in a medium skillet over medium heat.

Add 8 ounces of bay scallops and simmer until almost opaque in center, about 1 minute. Using slotted spoon transfer scallops to medium bowl.

Increase heat and boil until wine mixture is reduced to 1/4 cup, about 6 minutes. Reduce heat to low. Whisk in 2 teaspoons of Dijon mustard, then 1/2 a stick of chilled butter (cut into 4 pieces). Add scallops and any juices that have accumulated to the sauce; heat through ( do not boil). Season with salt and pepper.

Pour over favorite pasta.