Instructions: Prepare pasta according to package directions, drain.

In a large skillet, bring wine and lemon peel to simmer. Add scallops and cook about 1 minute. Remove scallops from pan. Increase heat and boil wine until reduced by half, about 5 minutes. Whisk in mustard, then add butter, one tablespoon at a time. Add scallops and pasta. Heat thoroughly. Sprinkle with chopped chives or parsley, salt and pepper to taste and serve.

This recipe serves 4 to 6.

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