A delightful pasta dish featuring tender scallops in a creamy lemon butter sauce, perfect for a special dinner.
Bring a pot of water to a boil and cook the pasta according to package instructions until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, heat a tablespoon of butter over medium-high heat and sear the scallops for 1-2 minutes per side until golden brown. Remove and set aside.
Ensure the scallops are dry before searing to achieve a nice crust.
In the same skillet, add the white wine and lemon zest, and simmer until reduced by half.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce for added flavor.
Lower the heat and whisk in the Dijon mustard and remaining butter until the sauce is smooth and creamy.
Add the butter gradually to ensure it emulsifies properly into the sauce.
Return the scallops to the skillet, along with any juices, and heat through. Season with salt and pepper to taste.
Avoid overcooking the scallops to keep them tender.
Toss the cooked pasta in the sauce, adding reserved pasta water if needed to coat evenly.
Toss the pasta thoroughly to ensure it absorbs the flavors of the sauce.
Serve the pasta topped with scallops and garnish with fresh chives.
Serve immediately for the best flavor and texture.
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