Name: Scallop Linguine with Lemon Butter Mustard Sauce
Ingredients: 1 cup dry white wine; 0.5 teaspoon lemon zest of grated; 8 bay scallops; 2 teaspoons Dijon mustard; 0.25 cup low fat butter (40%); 200 grams ounces pasta, cooked and hot; Salt; Pepper

Elevate your dinner with this exquisite dish of tender bay scallops served over al dente linguine, drizzled with a velvety lemon butter mustard sauce. A fragrant sprinkle of fresh chives adds the perfect finishing touch to this culinary masterpiece.

Ingredients

1	cup dry white wine
¹⁄₂	teaspoon lemon zest of grated
8	bay scallops
2	teaspoons Dijon mustard
¹⁄₄	cup low-fat butter (40%)
200	grams ounces pasta, cooked and hot
•	salt
•	pepper

Instructions

Preparation of the Sauce
1.	Simmer dry white wine and grated lemon zest in a medium saucepan.
2.	Add bay scallops and cook, stirring, for 1 minute.
3.	Remove the scallops, increase the heat, and reduce the wine to about 1/4 cup.
4.	Reduce the heat to low, whisk in Dijon mustard, then gradually add the low-fat butter in small pieces.
5.	Return the cooked scallops to the sauce along with any juice, and heat through.
6.	Season the sauce with salt and pepper.