Rigatoni with Scallops and Lemon Mustard Sauce

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 pound rigatoni
 * 2 cups white wine
 * 1 tablespoon grated lemon peel
 * 1 pound bay scallops
 * 4 teaspoons spicy mustard
 * ¼ cup butter chilled and divided
 * 1 tablespoon chopped chives
 * 1 teaspoon salt
 * 2 teaspoons freshly ground black pepper

Directions

 * 1) Prepare pasta according to package directions then drain well.
 * 2) In a large skillet bring wine and lemon peel to simmer then add scallops and cook 1 minute.
 * 3) Remove scallops from pan then increase heat and boil wine for 5 minutes.
 * 4) Whisk in mustard then add butter one tablespoon at a time.
 * 5) Add scallops and pasta and heat thoroughly.
 * 6) Sprinkle with chopped chives, salt and pepper to taste and serve.